I asked the dear hubby what came to mind when hearing the phrase “Soul Warming Food.” Chocolate was his answer. Then orange rolls (he’s been bugging me to make these for the past week…so, stay tuned; I’m sure he’ll wear me down). Neither of these seemed to fit in with my other #Sunday Supper participants’ posts for our theme this week…they were planning to feature piping hot soups, comforting stews, casseroles, etc. But I got to thinking about a warm chocolate pudding cake I brought to a pot luck many summers ago. An odd layering of ingredients resulted in a brownie like top over a warm chocolate pudding. Served with a scoop of vanilla ice cream, this would certainly warm my soul…and no doubt, Bill’s.
Thanks to Susan, of The Girl in the Little Red Kitchen, for hosting our Sunday Supper this week! Make sure to check out her delicious dish designed to fight the chill in the air along with all the others listed below.
Hot Fudge Pudding Cake…adapted from Cook’s Illustrated
2 teaspoons instant coffee
1 1/2 cup water
2/3 cup Dutch process cocoa
1/3 cup brown sugar
1 cup sugar
6 tablespoons butter
2 ounces semisweet chocolate, chopped
3/4 cup flour
2 teaspoons baking powder
1 tablespoon vanilla
1 tablespoon Kahlua
1/3 cup milk
1/4 teaspoon salt
1 egg yolk
Preheat oven to 325 º. Spray 8 x 8 inch baking dish or equivalent sized dish with non-stick cooking spray. Set aside.
Stir instant coffee into water and set aside.
Whisk together 1/3 cup cocoa, brown sugar and 1/3 cup of the sugar. Set aside to put on top of batter before baking.
Melt butter and semisweet chocolate in microwave, then add remaining 1/3 cup of cocoa. Whisk till smooth and set aside to cool slightly.
Whisk together remaining 2/3 cup sugar, vanilla, milk, Kahlua, and salt in a medium bowl. Mix in egg yolk. Sift in flour and baking powder and whisk to combine. Add chocolate mixture and mix till combined. Add flour mixture and mix until all is incorporated.
Pour batter into prepared dish and spread to all corners. Sprinkle cocoa/sugar mixture evenly over batter. Pour coffee mixture over cocoa mixture. Bake until cake is puffed and bubbling, and edges are puling away from the sides, about 45 minutes. Do not overbake. Cool about 25 minutes before serving.
Katherine Martinelli Comfort Food Blog Hop~