Chocolate Mocha Walnut Pudding Cake

Name: Chocolate Mocha Walnut Pudding Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 236.59 ml flour; 9.85 ml baking powder; 1.23 ml salt; 157.80 ml sugar; 59.14 ml unsweetened cocoa powder; 118.29 ml walnuts, coarsely chopped; 118.29 ml milk (whole or low-fat); 59.14 ml unsalted butter; 56.69 g semisweet chocolate, coarsely chopped; 9.85 ml vanilla extract; 1 large egg, lightly beaten; 78.78 ml sugar; 78.78 ml firmly packed light brown sugar; 118.29 ml unsweetened cocoa powder; 354.88 ml brewed coffee (for a less-pronounced coffee flavor, may substitute 1 1/2 cups water plus 1 teaspoon espresso powder)

Submitted by Chef Kate

"This cake is a cinch to make and will surely please any chocoholic or coffee addict. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get. From Washington, DC pastry chef Peter Brett."

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photo by Annacia

Ready In:: 1hr
Ingredients:: 15
Serves:: 8

ingredients

For the batter
236.59 ml flour
9.85 ml baking powder
1.23 ml salt
157.80 ml sugar
59.14 ml unsweetened cocoa powder
118.29 ml walnuts, coarsely chopped
118.29 ml milk (whole or low-fat)
59.14 ml unsalted butter
56.69 g semisweet chocolate, coarsely chopped
9.85 ml vanilla extract
1 large egg, lightly beaten
For the topping
78.78 ml sugar
78.78 ml firmly packed light brown sugar
118.29 ml unsweetened cocoa powder
354.88 ml brewed coffee (for a less-pronounced coffee flavor, may substitute 1 1/2 cups water plus 1 teaspoon espresso powder)

directions

Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
Pour the liquid over the cake batter.
Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
Spoon the pudding cake into individual bowls and serve warm.

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Reviews

The flavor in this is very good. Nice and chocolaty. I don't often make pudding cakes because I think I'm lacking the pudding gene. I didn't get pudding(again, lol) but I did get an 'almost" pudding bottom, which is a lot better than I often do. I'm very sure that this in NOT a recipe fault in any way. Besides which, it's so good that I'm pretty sure that I'll be making it again because it tastes so darn good, pudding or not. If you like mocha give this a try...and if you do . I'll bet that you get pudding.

Annacia

RECIPE SUBMITTED BY

Chef Kate

Annapolis, 60

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>

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