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With Valentine’s Day coming, how could I not share this scrumptious dessert?
There are no words to describe how decadent and delicious this warm chocolate cake is. It’s a lighter version of an original recipe, but I promise, you won’t even be able to tell that it’s been tweaked!
I’ve made this dessert for cooking classes I’ve given, friends that we’ve had over for dinner and sometimes just on a whim for my family and there’s never been any leftovers. Add a scoop of your favorite frozen yogurt or ice cream on top, and it’s a dessert that will have you going mmmmmm as you savor it! My advice, use a spoon to eat it so you won’t miss a drop!!
Preheat the oven to 350°F. Lightly grease a 9 x 11 ceramic baking dish; it should be at least 3 inches in height. I use a rectangular Corning Ware baking dish.
Combine the flour, sugar, 1/3 cup of cocoa powder, baking powder, coffee granules, baking soda and salt in a large bowl. Mix together the milk, melted butter and vanilla extract in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir just until blended- the batter will be thick! If it’s very dry and hard to mix together, add a tablespoon or two of milk. Spoon the batter into the prepared pan and press down with the back of the spoon in order to cover the bottom. You can prepare everything until this point and set aside until you're ready to bake it.
Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl and set aside. When ready to bake, sprinkle the mixture evenly over the batter. Gently pour the boiling water in a zigzag fashion all over the top: LEAVE IT THERE AND DO NOT STIR!
Bake until the top of the pudding is set, about 30-35 minutes.
Enjoy topped with vanilla frozen yogurt or ice cream
If you bake this during dinner, don’t forget to set the timer!!