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Molten Chocolate Pudding

With comforting warm chocolate cake and pudding all in one, this old-fashioned dessert never goes out of style.

Serves: 4 to 6 Preparation: 25 mins Cook Time: 30 mins
Lactantia<sup>®</sup> Unsalted Butter product image Made with Lactantia® Unsalted Butter Lactantia<sup>®</sup> PūrFiltre 2% Milk 1L product image Made with Lactantia® PūrFiltre 2% Milk 1L Lactantia<sup>®</sup> 35% Whipping Cream product image Made with Lactantia® 35% Whipping Cream

Ingredients

Directions

  1. Cake: Preheat oven to 350°F (180°C).
  2. In medium bowl, whisk together flour, cocoa powder, baking powder and salt.
  3. In large bowl, using electric mixer, beat together butter and sugar until blended and creamy. Beat in egg until light and fluffy. Beat in vanilla.
  4. With mixer on low speed, alternately add the flour mixture in 3 parts and the milk in 2 parts, starting and ending with the flour mixture. Scrape bowl as needed between additions.
  5. Scrape batter into greased 9-inch (23 cm) square cake pan.
  6. Sauce: In medium bowl, whisk together brown sugar, cocoa powder, granulated sugar and salt. Whisk in 1 cup (250 mL) boiling water. Immediately and carefully pour brown sugar mixture evenly over top of batter.
  7. Bake for 30 to 35 minutes or until cake is puffed and cooked through. Let rest for 10 minutes.
  8. Toppings: Meanwhile, in another medium bowl, using electric mixer with clean beaters, beat cream and confectioners’ sugar until stiff peaks start to form.
  9. Serve cake warm. Scoop into bowls and top with strawberries and whipped cream.

Tips

Substitute boiling water with hot brewed coffee if desired.

Substitute strawberries with raspberries or a medley of fresh berries or pitted cherries.

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