Chocolate Pudding Cake
Chocolate Pudding Cake
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Chocolate Pudding Cake

Preparation
30 MIN
Cooking
1 H
Servings
10
Partager

Ingredients

Sauce

Cake

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 33 x 23-cm (13 x 9-inch) baking dish.

Sauce

  1. In a saucepan, combine the brown sugar, cocoa powder, and cornstarch. Add the water and cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Set aside.

Cake

  1. In a small saucepan, bring the milk and cocoa powder to a boil, stirring with a whisk. Let cool.
  2. In a bowl, combine the flour, baking soda, and salt. Set aside.
  3. In another bowl, combine the butter and sugar with an electric mixer until the mixture turns crumbly. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the cocoa mixture. Spoon the batter into the dish.
  4. Carefully pour the hot sauce over the batter. Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cool.

Comments

  1. Wow! Absolutely perfect. Do not change one single thing. This is a classic Québec recipe revamped Ricardo style and deserves the five stars! Enjoy!

  2. In my experience and having made a few recipes for chocolate pudding cake over the years, this one takes the cake, and I pinky swear... I will never try another!

  3. My husband loves this - served warm with loads of vanilla ice cream!

  4. Bought the book it is in & WOW Loved it & is a make again & again! Thank You Ricardo for sure a wonderful cake.

  5. J'ai préparé cette recette de mainte fois et c'est toujours un grand succès auprès de ma famille, de mes amis, de mes collègues et mes invités. Merci beaucoup!

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