I posted this on my Facebook feed, but since FB is such a limited sphere of influence and since I can never find anything of importance that I’ve posted more than a week after I’ve posted it, I’m also posting it here, so that I can locate it again.
It seemed topical, on this day on which we celebrate all manner of endorphins.
This is a variant on a family recipe that has been tweaked and modified by various folks over the years.
I’ve fudged (ha!) the quantities a little myself from time to time…
Chocolate Fudge Pudding
Check wine cellar for good full-bodied red wine (Amarone is VERY nice with this). If none available, dispatch husband to liquor store.
Make a pot of coffee or espresso. You’ll need 3/4 cup for the recipe. The rest is for you to consume with the pudding. Or while it bakes.
Preheat oven to 350F.
Find a glass pan that’s roughly 8×8. Don’t bother greasing it. It won’t make any difference.
In the pan, combine the following ingredients:
- 1 cup flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cayenne or more, to taste (optional, but damned fine)
Find a 2-cup mixing cup.
In the cup, combine the following ingredients:
- 1 cup milk
- 1 egg
- 4 Tbsp melted butter or veggie oil
- 1 Tbsp vanilla
- 1/2 cup white sugar
Dump the mixing cup stuff into the pan and mix it all up into a smooth, chocolately goo.
In a separate bowl, combine:
- 1/4 cup cocoa
- 1/4 cup white sugar
- 3/4 cup packed brown sugar
Sprinkle this sugar-cocoa mess over the chocolatey goo.
Pour 3/4 cup of coffee or espresso over the whole mess, Trying to distribute it pretty evenly, but don’t worry if it looks oddly like a child’s attempt at baking. It won’t taste like it.
Put in oven. Check after 30 minutes. If the cake-looking stuff is firm, it’s done. My oven takes more like 45 min to cook this, but a shallower pan will cook faster than a deeper one, so use your own judgement.
There will be puddles of molten chocolate throughout. Do not let this worry you and DO NOT let one person scoop them all up into their own bowl. They are the best part.
Sip wine (or espresso) and savour chocolate heaven….
- should serve about six. More if stingy, fewer if gourmands.
- reheats quite well
- very easy to make
- watch you don’t slop when adding the measuring cup stuff to the pan stuff, since smears on the edge of the pan will burn and crust on
- don’t over-bake or the goo will dry up.