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Chocolate Pudding Cake
1 teaspoon unsalted butter,
room temperature
1¼ cups granulated sugar, divided
1 cup unbleached, all-purpose flour
¼ cups + 3 tablespoons unsweetened
cocoa powder, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup + 1 tablespoon reduced
fat milk, hot
¹∕
³
cup unsalted butter, melted
1½ teaspoons vanilla extract
½ cup packed light brown sugar
½ cup chopped pecans,
lightly toasted
1 teaspoon espresso powder
1¼ cups hot water
¼ tablespoons Kirschwasser
®
or Kahlúa
®
vanilla ice cream or frozen yogurt
Makes 8 to 12 servings
Lightly coat a 2-quart soufflé dish with teaspoon butter.
Combine ¾ cup granulated sugar in large bowl with the flour, 3 tablespoons cocoa,
baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui
-
sinart
®
Hand Mixer on low speed, beat until smooth. Spread into prepared soufflé
dish.
Stir together remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup
cocoa and toasted pecans in small bowl; sprinkle mixture evenly over batter. Com
-
bine hot water, espresso and Kirschwasser; pour over batter. Do not stir.
Insert rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Place soufflé dish on
the rack. Cover and press the on/off button to turn the unit on. Set time to 3 hours
and press High; slow cooker will automatically switch to Warm when cooking time
has elapsed. Let stand for 30 minutes before serving.
Serve warm or chilled in dessert dishes, spooning both cake and pudding-like
mixture on bottom into the dish. Add a scoop of vanilla ice cream or frozen yogurt,
if desired.
Nutritional information per serving (based on 12 servings):
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g