Thursday, November 5, 2009

Chocolate Anyone?

I woke this morning before the heater cut on (see below post about thermostat war). The inside temp was 70 degrees. Not cold at all...but still 2 degrees shy of the heater kicking in. So. I had a mug of hot chocolate. If I hadn't been dressed in my summer pajamas without a robe, I would've gone outside where it was a crisp 54 degrees and sat in the screen room to enjoy it. Alas. The heater kicked in...Note to self...set out robe for tomorrow morning.

To continue in the chocolate mood, I decided to bake a Chocolate Pudding Cake.

This is such a good cake. Without eggs in the batter, I even licked the whisk, bowl, and spatula. ;o) This looks weird with water floating on the top.

During the baking, that water sinks taking with it the brown and white sugars and cocoa sprinkled on top...

...making a pudding layer on the bottom.

After it cools, scoop out a slice and flip it upside down on the dessert plate with the pudding on top. A bit of a drizzle of chocolate syrup (since I was watching Julia and Jacques on PBS).

About as good as an orgasm. OH! Where'd he come from? Gotta turn the ceiling fan on again!! (I admit it. I did not take this photo.)

How to make your own...

Chocolate Pudding Cake (If Sean ever comes to visit...I am NOT sharing him!!)

1 1/4 cup sugar, divided (3/4 cup and 1/2 cup)
1 cup flour
7 tablespoons cocoa, divided (3 tablespoons and 4 tablespoons)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1 1/4 cup hot water

Preheat oven to 350 degrees.

In a large bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Blend in milk, butter, and vanilla; beat until smooth with a wire doesn't take long. Pour into an ungreased 8- or 9-inch square baking dish. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkled mixture evenly over batter. Pour hot water over top; do not stir.

Bake at 35 to 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom over top.

Garnish with whipped cream or sprinkle with powdered sugar...then do the Julia thing with the chocolate syrup if so desired. ;o)

Makes 8 to 10 servings. hahahahaha Unless one is a chocoholic. Me!


tisme said...

OOOHHHHH, that one looks great. I will have to try that one, Better then an orgasm huh! I will definetely be making it. lol
Thanks Sherry, I knew you would come through with a great recipe, you always do. :)

Kar said...

Sounds great Sherry! Thanks for sharing. Nothing like warm chocolatey gooeyness to warm you up on a chilly day. I can feel the pounds coming back on! :)


Shogun said...
This comment has been removed by the author.
Shogun said...

Move the sporran!!!

Who would have thought I would get a vocab lesson today?? Here is what I learned:

Main Entry: spor·ran
Pronunciation: \ˈspȯr-ən, ˈspär-\
Function: noun
Etymology: Scottish Gaelic sporan purse
Date: 1752
: a pouch usually of skin with the hair or fur on that is worn in front of the kilt with Scots Highland dress

Ducky said...

The sporran is a very important part of our kilts. Not only is it the ONLY pocket we have, but it helps hold the kilt down in the wind (very important when going regimental).

Shogun said...

I feel like I am learning today!

Alas, I did not get a chance to bake at all today, but you inspired me, so maybe tomorrow. I did get a chance to do some quilting for hours - uninterrupted - which is wonderful.

Thearica said...

Forget the cake! Give me the man in the kilt! ha!

I did copy the recipe..will let you know how mine turns out..yum yum!

karenfae said...

Oh I love that man!! I don't care how old he is he is still the greatest thing around! :)