Make It At Home: Homemade Hot Fudge Pudding Cake

My husband is becoming quite the baker! He can whip up cookies, cakes, and bread like nobody's business! After I'd seen a molten-y looking chocolatey goodness in my favorite cookbook (The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition), I just knew we had to make it. While I ironed in the basement, my daughter and husband made this:

I know it doesn't look like much in the pan, but take a look at how it looks in the bowl!!!! Like a perfect blend of molten chocolate heaven! Whip cream would have been a fantastic addition, but (thankfully for my waistline) we didn't have any cream. This cake is so rich that a small bit goes a long way. I froze it in individual servings so that I could get a chocolate fix when I needed it most!

If you're a chocolate lover, you must make this! To make it allergy friendly, we used soy-free butter, Enjoy Life chocolate chips for the chocolate, barley-free all-purpose flour, and decaf Starbucks instant coffee. Tip: freeze any left-over coffee in ice-cube trays so you can use them randomly at another time! 

1 comment:

Anonymous said...

You're right, a little goes a long way! I didn't think I ate too much, but then I had that OOPS - too filling! - feeling set in. Anyways, this cake is FABULOUS!!!!!!!!!!!!!! I've made it before and we loved it, and this time I made it side by side another good recipe. This one knocked the other one out of the park, actually, with more chocolate-y flavor and all around awesomeness :) Highly recommended! I just love this cookbook, and all things Cook's Illustrated/Cook's Country/America's Test Kitchen :) :) :)