Specifications

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deSSertS
Chocolate Pudding Cake
1 teaspoon (5 ml) unsalted butter, room
temperature
¹∕
³
cup (83 ml) unsalted butter, melted
1¼ cups (312) granulated sugar, divided
1 cup (250 ml) unbleached, all-purpose
flour
¼ cups (63 ml) + 3 tablespoons (95 ml)
unsweetened cocoa powder, divided
2 teaspoons (10 ml) baking powder
¼ teaspoon (1 ml) salt
½ cup (125 ml) + 1 tablespoon (15 ml)
reduced fat milk, hot
1½ teaspoons (7 ml) vanilla extract
½ cup (125 ml) packed light brown
sugar
½ cup (125 ml) chopped pecans, lightly
toasted
1 teaspoon (5 ml) espresso powder
1¼ cups (312 m) hot water
¼ cup [63 ml (Kirschwasser
®
or Kahlúa
®
)
vanilla ice cream or frozen yogurt
Makes 8 to 12 servings
Lightly coat a 2-quart (1.9 L) soufflé dish with teaspoon butter.
Combine ¾ cup (175 ml) granulated sugar in large bowl with the flour, 3 tablespoons
(45 ml) cocoa, baking powder and salt. Add hot milk, melted butter, and vanilla.
Using a Cuisinart
®
Hand Mixer on low speed, beat until smooth. Spread into
prepared soufflé dish.
Stir together remaining ½ cup (125 ml) granulated sugar, brown sugar, remaining
¼ cup (63 ml) cocoa and toasted pecans in small bowl; sprinkle mixture evenly over
batter. Combine hot water, espresso and Kirschwasser; pour over batter. Do not stir.
Insert rack in the ceramic pot of the Cuisinart
®
Slow Cooker. Place soufflé dish on
the rack. Cover and press the On/Off button to turn the unit on. Set time to 3 hours
and press High; slow cooker will automatically switch to Warm when cooking time
has elapsed. Let stand for 30 minutes before serving.
Serve warm or chilled in dessert dishes, spooning both cake and pudding-like
mixture on bottom into the dish. Add a scoop of vanilla ice cream or frozen yogurt,
if desired.
Nutritional information per serving (based on 12 servings):
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g
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