Subject: Chocolate Pudding Cake
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 15 2002 - 02:56:31 EDT
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F O O D F U N N Y
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Here's a cornucopia of food funnies from reader George Schoenbaum:
You Know It's Time To Diet When...
You are diagnosed with the flesh eating virus, and the doctor gives
you 22 more years to live.
You put mayonnaise on an aspirin.
You go to the zoo and the elephants throw you peanuts.
Your driver's license says, "Picture continued on other side."
You learn you were born with a silver shovel in your mouth.
You could sell shade.
Your blood type is Ragu.
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T O D A Y ' S R E C I P E
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For the second week in a row I veer from my standard format to present
a small collection of my family's favorite dessert recipes.
This recipe requires that you dirty quite a few bowls, but if you like
chocolate you'll find the clean-up well worth the effort. This cake
resembles a brownie on top of thick, rich chocolate pudding and will
leave your family wondering how you did it.
Chocolate Pudding Cake
Batter mixture:
6Tbs (90 ml) unsalted butter
1/3 cup (80 ml) cocoa, Dutch process preferred
2 oz (60 g) semisweet chocolate, chopped
2/3 cup (180 ml) sugar
1 Tbs (15 ml) vanilla extract
1/3 cup (80 ml) milk
1/4 tsp (1 ml) salt
1 egg yolk
3/4 cup (180 ml) all-purpose flour
2 tsp (10 ml) baking powder
Cocoa mixture:
1/3 cup (80 ml) cocoa, Dutch process preferred
1/3 cup (80 ml) packed brown sugar
1/3 cup (80 ml) sugar
Coffee mixture:
2 tsp (10 ml) instant coffee
1 1/2 cups (375 ml) water
For the batter, combine the butter, cocoa, and chocolate and melt in a
small saucepan over a pot of simmering water, stirring until smooth.
Set chocolate mixture aside to cool slightly. Add the sugar, vanilla,
milk, salt, and egg yolk to the chocolate mixture, whisking until
smooth. Add the flour and baking powder, stirring until combined.
Pour the batter into a greased 8-inch (20 cm) square glass baking
dish. Combine the ingredients for the cocoa mixture in a small bowl
and stir to combine, breaking up any lumps. Sprinkle the cocoa
mixture evenly over the top of the batter. In a small bowl, stir the
instant coffee into the water to dissolve and gently pour over the
cocoa mixture. Bake in the center of a preheated 325F (160C) oven for
about 45 minutes, until the cake has puffed and just begun to pull
away from the sides of the pan - do not over bake. Cool in the baking
dish on a wire rack and serve warm or at room temperature. Serves 6
to 8.
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