. . .
This is not a lava cake. It is not a molten cake. I don’t care what you say. It’s chocolate pudding. That’s the proper name. I’ll go so far as to call it chocolate pudding cake for you, but that’s it. This perfect confection doesn’t need a trendy name. Nope. No way. It needs an old fashioned name. A name that confuses people. “Chocolate pudding?” That’s what you’ll ask. You’ll be all, “but there’s awesome chocolate cake in there. Bill Cosby never said nuthin’ about cake livin’ in his pudding.” And I’ll say, “yah, I know. Deal with it.” Because sometimes chocolate can teach you a lesson. Today’s lesson is: trust movita.
Hey, have you noticed that I’m really into italics these days? It’s like I can’t stop myself. Well, I could stop myself, but I don’t feel like it.
This is an easy dessert to throw together at the last minute. Like, say, when you’re having an almost-nervous-breakdown about something. Chocolate can fix that. Or maybe you make it when some stupid plonker just stops by because he/she was thinking of you and happened to be in the neighbourhood. (Actually you probably shouldn’t encourage that sort of behaviour with chocolate pudding. You should probably say, “hey, doofus, next time just send me an e-card.”)
When this pudding comes out of the oven you’ll hear the chocolate sauce bubbling away under the cake. That’s the sound of the sauce trying to run away from your face. But the chocolate cake holds the sauce down. It’s holding the sauce down until you can get there. It’s holding it down while people start yelling, “fight, fight, fight!” And then you eat it. And you are happy.
The cake is chocolatey and soft. The sauce is warm and sweet. I think you should make this.
(I’m not kidding. Make it now.)
. . .
Chocolate Pudding - inspired by Jackie Huskins and Adele Smith (Jackie’s cousin) - print and bake
Serves 4-6. When baked, this pudding has chocolate sauce on the bottom with cake on top.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup white sugar
- 6 tablespoons cocoa
- 1/2 cup milk
- 2 tablespoons butter, melted and cooled slightly
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1 cup brown sugar
- 1 1/2 cups boiling water
Preheat oven to 350°F (180°C).
Sift together the flour, baking powder, salt, sugar and 2 tablespoons of the cocoa into a medium sized bowl.
Add the milk, melted butter and vanilla and mix until just combined. Stir in the pecans.
Spread the batter evenly in the bottom of a shallow 1 quart baking dish.
In a small bowl, combine the brown sugar and remaining 4 tablespoons of cocoa. Sprinkle the brown sugar mixture evenly over the batter in the baking dish.
Then pour the boiling water over the top of the contents of the baking dish. Do not mix.