Chocolate Self Saucing Pudding (Cake) (We put the "Overload" in chocolate Overload) Recipe
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Category: |
Category: |
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Topping |
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Ingredients: |
Ingredients: 1 Cup Brown Sugar (loosely packed)
¼ Cup Cocoa Powder (unsweetened)
1 Cup + 2 tbsp boiling water
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Directions: |
Directions:Whisk Brown Sugar and cocoa powder in a bowl and set aside. you may have to sift the cocoa powder in |
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Batter |
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Ingredients: |
Ingredients: 1 Cup General Purpose Flour
2 ½ tsp baking powder
⅓ Cup White Sugar
¼ Cup Cocoa Powder (unsweetened)
pinch of salt
½ Cup Milk
4½ tbsp. butter (melted)
1 egg
1 tsp vanilla
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Directions: |
Directions:Preheat oven to 335º F or 305º F for a convection oven.
Grease 8 inch baking pan with butter. If doubling the recipe, use a 13 x 9 inch pan. Whisk flour, baking powder, sugar, cocoa powder, and salt in a bowl. In a separate bowl whisk together butter, milk, and then egg and vanilla. Mix wet and dry mixtures together until combined. Do not over mix. The batter should be thick. Pour the batter into the greased baking pan. Spread the topping mixture evenly over the top of the batter. Pour the boiling water gently over the topping mix (I pour the water over the back of a large spoon so that it does not put divots into the topping mixture) immediately out the mixture into the oven to bake for 30 minutes. let rest for 5 minutes and serve hot. Best served with vanilla ice cream. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes: 15 to prepare, 30 to bake |
Personal
Notes: |
Personal
Notes: My problem with chocolate overload desserts is that they they generally are not. Overload I mean. They may have 3-4 different types of chocolate but it is usually pretty lackluster. A chocolate overload dessert should make you swoon at the first bite and when you are finished, asking yourself, "What just happened?" This recipe puts the overload in chocolate overload. You will thank yourself later for making this pudding. the term pudding may put a lot of Americans off but this is a British style pudding, usually a soft bread or cake (See Yorkshire Pudding Recipe). At first it may seem weird for you to pour a bunch of water over the top of the pudding mix, especially when you see a large pool of water over the top as you are putting it into the oven. What you have done here is created a chocolate sauce with the topping recipe and as it bakes, the chocolate sauce seeps through the pudding and ends up on the bottom. When you scoop it out of the pan, you have sauce at the bottom that you then scoop over the top of the dessert. It's brilliant and magical. You may try mixing it up with other flavors but remember, the chocolate is king here so don't overdo it with add-ons. I have added dehydrated raspberries powdered over the top, and seedless raspberry jelly added to the bottom before the batter is added. In each case there was only a hint of the raspberry flavor which helped to cut the enormous chocolatiness of the dish. I am thinking of trying it with orange also. I have seen where people have mixed in frozen raspberries into the batter but have not tried that yet. Enjoy and be prepared for the ensuing chocolate coma to follow.
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