Subj : NYT Most Popular 2024/16
To : All
From : Dave Drum
Date : Fri Jan 24 2025 12:12:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Microwave Chocolate Pudding Cake
Categories: Cakes, Desserts, Chocolate
Yield: 5 servings
MMMMM----------------------------CAKE---------------------------------
6 tb (86 g) unsalted butter; in
- pieces
1/4 c (60 miL) whole milk
2 ts Pure vanilla extract
1/2 ts Instant coffee or espresso
- (opt)
3/4 c (165 g) packed dark brown
- sugar
1 c (128 g) A-P flour
1/3 c (32 g) unsweetened natural
- cocoa powder
1 ts Kosher salt
1/2 ts Baking powder
1/4 ts Baking soda
MMMMM--------------------------TOPPING-------------------------------
1/2 c (110 g) dark brown sugar
1/4 c (24 g) unsweetened natural
- cocoa powder
1/4 ts Kosher salt
3/4 c Boiling water
Ice cream; to serve
PREPARE THE CAKE: Add the butter to a 1 1/2 to 2 quart
microwave-safe soufflé dish or casserole, then melt the
butter in short bursts in the microwave.
Whisk in the milk, vanilla and instant coffee, if using.
Whisk in the brown sugar, then add the flour, cocoa,
salt, baking powder and baking soda and whisk until just
combined.
MAKE THE TOPPING: In a small bowl, whisk together the
brown sugar, cocoa powder and salt. Sprinkle over the
cake batter.
Pour the boiling water over the top.
Cook in the microwave at full power until you can see
the set cake start to emerge through the sauce in
various spots and the sauce has thickened, 5 to 7
minutes. (It’s OK to periodically stop and check
doneness partway through cooking.) The cake will
continue to set as it cools.
Serve warm, with ice cream.
By: Samantha Seneviratne
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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