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Chocolate Pudding Cake
A melting cake that will melt your heart!
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- 1 Hazelnut Praline Fondue can (425 g)
- 80 ml (1/3 cup) cocoa powder
- 125 ml (1/2 cup) brown sugar
- 125 ml (1/2 cup) hot water
- 250 ml (1 cup) all-purpose flour
- 10 ml (2 tsp.) baking powder
- 1.25 ml (1/4 tsp.) salt
- 60 ml (1/4 cup) softened butter
- 180 ml (3/4 cup) granulated sugar
- 1 egg
- 5 ml (1 tsp.) vanilla extract
- 125 ml (1/2 cup) milk
- 750 ml (3 cups) vanilla ice cream
- Preheat oven to 180 °C (350 °F).
- Follow the instructions on the package to heat the Hazelnut Praline Fondue.
- In a bowl, whisk half the cocoa powder with the brown sugar and hot water. Pour the fondue into the bowl, then whisk.
- Butter a 20 cm (8”) round or square baking pan, 7.5 cm (3”) deep (or a 2-litre / 8-cup capacity dish). Pour the mixture into the baking pan. Set aside.
- In a second bowl, mix the flour with the baking powder, salt and the rest of the cocoa powder.
- In a third bowl, cream the softened butter with the sugar. Add the egg and vanilla, then whisk for a few seconds. Add the milk and whisk again.
- Gradually add the dry ingredients to the wet ingredients, then use a wooden spoon to stir until well combined.
- Using a large ice-cream scoop, spoon the batter into the pan, covering the entire fondue mixture.
- Cover the pan with aluminum foil and bake for 45–50 minutes. Remove from the oven and let cool for 30 minutes.
- Serve with vanilla ice cream.
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