Chocolate Pudding Cake

This is a simple approach to creating something like a molten chocolate cake. If you have individual ramekins, go for Vongerichten‘s, but if you just have one cake pan, try this one. It’s liquidy-gooey with a crispy top. Be sure to use the best quality cocoa powder you can find.

The recipe is very strange, but trust it. It works. Originally from the Moosewood hippy cookbook.

Preheat oven to 350f/175c

Rub melted butter around a baking pan at least 4cm deep.

Mix: 3/4 cup white sugar, 1/4 cup unsweetened cocoa powder, 1 cup white flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Mix well.

Add: 1/2 cup milk, 1 tsp vanilla, 1/4 cup oil or melted butter.

Spread this batter in the baking pan.

In another bowl, mix: 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup more cocoa powder. Sprinkle over the batter.

Pour 1 +1/3 cup boiling water over the top. (Really!)

Bake until the sides are set and top is loose and slightly bubbly, 20-25 minutes. Cool in the pan for 15 minutes before serving, so the molten part becomes viscous instead of liquid.