I admit that I made this recipe two nights in a row last week, and it was gone before I could take a picture. This recipe whips together in about 10-15 minutes, and then comes out of the oven quite heavenly–like a brownie, but up a notch. We served it with whipped cream and vanilla ice cream, and both went well with it. I love how rich and dark and gooey it is. Hmmm. Maybe I’ll make it again today. This comes from Cook’s Illustrated Fall 2010 Entertaining.
Hot Fudge Pudding Cake
1 c. sugar
1/2 c. Dutch-processed cocoa powder
1 c. unbleached all-purpose flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
4 T. unsalted butter, melted
1 large egg yolk
2 t. vanilla extract
1/2 c. semisweet chocolate chips
1 c. boiling water
1. Adjust oven rack to middle position and heat to 350 degree. Spray 8-inch square glass or metal cake pan with nonstick cooking spray. Whisk 1/2 c. sugar with 1/2 c. cocoa in a small bowl.
2. Whisk flour, remaining 1/2 c. sugar, remaining 1/4 c. cocoa, baking powder, and salt in large bowl. Whisk milk, butter, egg yolk, and vanilla in a medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (Batter will be stiff).
3. Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved coca mixture evenly over top. Gently pour boiling water over cocoa. Do not stir.
4. Bake until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 25 minutes (do not overbake or the cake will be dry. Better underdone than over). Cool on rack for a least 10 minutes before serving. To serve, scoop portions of warm cake into individual serving bowls and top with vanilla ice cream or whipped cream. Enjoy!!