Gooey Chocolate Pudding Cake | Eggless Chocolate Pudding

For the final week of Blogging Marathon # 23, I have taken up Kid's Delight Dessert, hosted by Veena this month. I have been short listing recipes for this edition for a while now. I had planned couple of them and though for the first day I wanted to make share something else, on a short note ended up making this Gooey Chocolate Pudding Cake, which simply turned out awesome.

This recipe I recently saw in NDTV and decided on spur to make. I reduced the proportion to make with just a cup of flour and everything was reduced to meet the requirement. This gooey chocolate pudding turns out with a crisp and crunchy top and soft gooey lower part, which lots of chocolate still in liquied state. I wasn't sure how much my boys would love it, however Konda loved it so much. She said it was simply superb, I guess I need not go further to say how much parents loved it too.

I served it with whipped cream. You can serve it with chocolate sauce or ice cream as well.

Sending this to Veena who is hosting my Kid's Delight Edition this month.









For making the top layer











Gooey Chocolate Pudding Cake


Ingredients Needed

For the pudding:

All purpose flour - 1 cup
Sugar, powdered - 3/4 cup
Cocoa powder - 2 tsp
Baking powder - 1 tsp
Salt a pinch
Milk 1/4 cup
Butter, melted unsalted -  2 tsp
Chocolate essence few drops

For the Topping:

Sugar, powdered - 1/4 cup
Brown sugar 1/4 cup
Cocoa powder - 2 tsp
Hot water 1 cup


Method

For the Pudding:

Preheat oven to 185 degrees C.

Sieve all purpose flour, cocoa powder and baking powder in a bowl. Add the powdered sugar, salt to the same and mix well.

Add milk, butter and chocolate essence gradually in the bowl & whisk well till all is incorporated. It will be thicker than usual cake batter.

Spread the batter in a glass baking bowl / a greased pan.

For making the topping:

In a bowl, whisk brown sugar, sugar and cocoa powder, add hot water to it. Mix well.

Pour this liquid on the batter, making sure not to disturb the batter, let the topping just be there.

Bake for 40 minutes at 185 C and 5 -6 mins at 175 C

The top will set and you will see a brownie like crust which is very crispy

Take it out and let it cool.

Serve with whipped cream or ice cream. This can also be served hot.



Notes:

This takes all of 40 mins, though I baked first for 20 mins, then did for 10 mins in interval.

If you want an individual serving, you can do that as it's easy to manage and serve. This way the gooey chocolate sauce will be all over, with the top very crispy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 23

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