I was tempted not to post this recipe just yet. I always aim for a twist, something special to an otherwise ordinary recipe. In this case, I can’t remember how many recipe tests I did with additions like alcohol, nuts, chocolate chunks, coffee. All versions of this magnificent, yet so simple, Australian dessert came out phenomenal. But I decided to leave the improvisations to you. I believe such a dessert needs to be personalised by each home cook, as he or she prefers. Or you can go ahead and follow this recipe as it is. You will still have a phenomenal dessert.
Brief description: It’s a chocolate cake. One that as it bakes, rises above the top but leaves a luscious chocolate puddle hiding underneath. So basically you sink your spoon in it and what you get is a spoonful of moist chocolate cake with a deep dark, warm chocolate sauce.
It’s ridiculous how easy it is. You can prepare everything in 20 minutes and then you have half an hour of baking (waiting and drooling) time. But unlike a chocolate soufflé, this you can prepare well in advance (see note 1) and bake it 30 minutes before dessert time. Serve it with vanilla ice cream and wow your guests every time.
- 125 grams unsalted butter, melted
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ cup cocoa powder
- ¼ tsp salt
- ½ cup granulated sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
For the sauce:
- ¼ cup cocoa powder
- ¾ cup light brown sugar
- 1 ½ cup boiling water
Preheat oven to 160 C, fan. Take a 2 litre ovenproof dish. A deed pie dish or a square lasagna dish are ideal. Brush dish with a little of the melted butter.
In a bowl whisk together the eggs, milk, vanilla extract and melted butter.
In another bowl sift the flour, baking powder and cocoa. Add the sugar and mix with a spatula.
Pour the wet ingredients into the bowl with the flour mixture. Mix until combined. You can do it in a stand mixer if you like but really, there’s no need for more dirty dishes.
Spread the mixture into the prepared dish. Level surface with a small spatula.
In a heatproof bowl, mix together the cocoa, brown sugar and boiling water. Whisk until everything is dissolved. Slowly pour the sauce on top of the cake batter. Don’t mix. This may look very weird to you but that’s the way it should be.
Put dish in the oven and bake for 30 minutes. During this time the cake batter will cook and rise, while the sauce will sink to the bottom of the dish.
Let cake stand for 10 minutes before cutting. Dust with cocoa if you like. Use a spoon to dig into this chocolate oblivion and serve with whipped cream or luscious vanilla ice cream.
Note 1: To prepare this in advance, prepare the cake batter and transfer it in your baking dish. Cover and keep in the fridge. Bring to room temperature half an hour before baking. Prepare the sauce and bake, 30 minutes before planning to serve dessert.
Note 2: Any left overs can be reheated covered in the oven. The sauce will thicken and the cake will absorb some of it but it will loosen once reheated.
2 thoughts on “Self-saucing Chocolate Pudding”
Wow………its drooling 🙂
How many people will this serve?