Recipes  
Chocolate Pudding Cake on the Grill
Chocolate Pudding Cake on the Grill
Open in full-screen mode

Chocolate Pudding Cake on the Grill

Preparation
20 MIN
Cooking
50 MIN
Makes
6 servings
Share

Ingredients

Chocolate Sauce

Cake

Preparation

Chocolate Sauce

  1. In a 10-inch (25 cm), 8-cup (2 litre) cast iron skillet, whisk together the brown sugar, cocoa powder and cornstarch. Stir in the water, cream and vanilla. On the stovetop over medium heat, bring the mixture to a boil just until smooth. Let cool slightly.
  2. Preheat half of the grill, setting the burners to medium.

Cake

  1. In a bowl, combine the flour, cocoa powder, baking soda and salt.
  2. In another bowl, whisk together the butter, sugar and egg until smooth. Using a spatula, add the dry ingredients alternating with the milk. Add the chocolate.
  3. Using a large ice cream scoop, spoon the cake batter over the warm chocolate sauce.
  4. Place the skillet on the side of the grill that is off. Close the lid and cook, maintaining the barbecue temperature at 375°F (190°C), for 40 minutes or until a toothpick inserted in the cake comes out clean. Let sit for 15 minutes before serving.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.