Wednesday, March 13, 2013

Amaretto Mocha Pudding Cake

Alas, this is the third and final recipe from my Saturday Snowday adventures in the kitchen.    The sun came out on Sunday and I could no longer, guilt-free, hole up inside.   I had to go and do things.  Gym.   Work.   Errands.  

You know the drill.  

Pudding cake, and it's fancy restaurant-issue cousin, the molten lava cake, is a combination of actual cake and cake/brownie batter that is rich, delicious and not quite cooked.  And it's all on purpose. 

Once you cut into it, it oozes all over, just like it's supposed to.   It's not the most photogenic dessert on the planet, but who cares?   You have warm chocolate dripping down your chin.  

What You Need

A snow day.   If you don't have a snow day, than any day that ends in -y where you want chocolate will do.

You will also need....

Level 1:
1 cup flour
1 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup granulated sugar
1 cup milk (I used 1/2 cup whipping cream and 1/2 cup of skim milk just for fun)
4 tablespoons butter, melted and cooled
1 large egg
1 tablespoon vanilla

Level 2:
1/4 cup cocoa powder
1/4 cup granulated sugar
3/4 cup dark brown sugar

Level 3:
1/2 cup water, heated
1/4 cup amaretto liquor
1 heaping teaspoon instant coffee granules

What You Do

Heat the oven to 350 and put the rack in the middle.   Grease an 8x8 pan with butter and set aside.

Combine flour, 1 cup cocoa powder, baking powder and salt (all Level 1 items) in a medium bowl and whisk together.     In a large bowl whisk together the 1/2 cup of granulated sugar, milk, butter, egg and vanilla until combined and smooth.    Add flour mix to milk mixture and whisk until just combined.   Lumps are ok.     Transfer the batter to your 8x8 pan and smooth it out.

Combine 1/4 cup cocoa, 1/4 granulated sugar and 3/4 cup brown sugar in a small bowl until mixed.  Then sprinkle over batter evenly.

Heat up a 1/2 cup of water.  Then add the amaretto and dissolve the instant coffee powder.  Allow to cool for a few minutes, then pour it over the batter (no stirring) and put the pan in the oven.

Bake until cake is bubbling, puffy and set at the edges while jiggly in the center, about 25 minutes.    Let cool for 5 minutes before diving in!

From personal experience this cake is delicious the day after for breakfast.

Adapted from (original recipe)

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