Sunday,17 February, 2019
Current issue | Issue 1332, (16 - 22 February 2017)
Sunday,17 February, 2019
Issue 1332, (16 - 22 February 2017)

Ahram Weekly

Self-saucing chocolate pudding cake

Self-saucing chocolate pudding cake
Self-saucing chocolate pudding cake

Serves 4-6

1 cup All-Purpose flour
3 tbsp sweetened cocoa powder
1 tsp baking powder
1/2 cup brown sugar
1 egg + 1 tsp vanilla essence (beaten)
1/2 tsp salt
1/2 cup whole milk
75 gm butter (softened)

3/4 cup brown sugar (extra)
3 tbsp sweetened cocoa powder, extra (sifted)
1 1/4 cups boiling water
1/2 tsp vanilla essence
1 tbsp cream

Preheat oven to 180 degrees C.  Lightly grease base and sides of a two litre capacity oven-proof baking dish.  In a large bowl; sift flour, baking powder, salt and cocoa powder.  Add sugar.  Mix and make a well in the centre.  By means of a silicon spatula; gently stir within the well; beaten egg with vanilla, softened butter and milk, to combine with flour mixture.  Pour batter into prepared dish.  Set aside.  Meanwhile; in a heatproof jug, combine all sauce ingredients; except cream.  Stir to dissolve cocoa powder and sugar, then stir in cream to dissolve in heat.  Stir back to combine and incorporate.  Gently pour sauce; when just warm, over batter.  Bake for approximately 40 minutes; or when firm to the touch.  Remove from oven and allow to stand for a few minutes before serving.  Serve hot with cream or vanilla ice-cream. 

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