Photo: Williams-Sonoma Chocolate Cookbook

RECIPE: Chocolate Pudding Cake
Spoil yourself with an impressive dessert

by Shelby Kinnaird

This recipe was adapted from one in the Williams-Sonoma Chocolate cookbook. My stepdaughter, Katie, is a serious chocoholic and I made this one year for her birthday. It's been a family favorite ever since. The book says this recipe serves eight, but that's a joke! Don't be intimidated by the long list of ingredients or the somewhat complicated instructions. It's really not that difficult to make (I did it in a kitchen with only two and a half feet of available counter space).

If you don't have a sifter, use a mesh strainer. If you don't have a double-boiler, there are other ways to melt chocolate (see below).

2 oz. unsweetened chocolate, chopped
1/2 c. unsalted butter, at room temperature
1 1/3 c. sugar
1 c. all-purpose flour, sifted before measuring
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tsp. vanilla extract
1/2 c. dark brown sugar, firmly packed
3 tbsp. unsweetened cocoa
1 1/2 c. water, boiling
whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Position one of the racks in the middle of the oven. Spray/grease a 9-inch square baking pan.

Now you'll need to melt the chocolate. If you have a double boiler, pull it out and dust it off. If you don't, find a saucepan and a heatproof bowl that will rest on the saucepan without falling in. If this seems too complicated, you can just melt the chocolate in your microwave.

Double-boiler method: Bring water to a simmer in the bottom pan and place chocolate in top. Stir until the chocolate is melted and smooth. Remove from heat and let cool slightly.

Saucepan method: Bring water to a simmer in the saucepan. Place chocolate in bowl and place bowl on top of pan. Stir until the chocolate is melted and smooth. Remove from heat and let cool slightly.

Microwave method: Place chocolate in a microwave-safe bowl. Heat for 30 sec. or less. Remove from microwave and stir for several minutes (the chocolate will continue melting). If you have lumps after stirring, put back in microwave for another few seconds, take out and stir some more. Repeat process, if necessary. The less you cook the chocolate, the better. You want it to be smooth, not a clumpy mess. Once the chocolate is melted and smooth, let it cool slightly.

Combine the butter and half of the sugar in a mixing bowl. Beat until light and fluffy using an electric mixer (4-5 min.) or a whisk (7-8 min.) In a separate bowl, whisk together the sifted flour, baking powder and salt. Add the flour mixture and the milk to the butter mixture. Mix well. Using a rubber spatula, fold in the melted chocolate and 1 tsp. of the vanilla. Spread mixture evenly in the prepared pan.

In the same bowl, whisk together the remaining sugar, brown sugar and cocoa. Sprinkle over the batter in the pan. Add the remaining 1 tsp. vanilla to the boiling water and pour slowly over the batter without disturbing it too much. Bake until the top is firm, about 1 hour. Let cool slightly, but you do want to serve it warm.

To serve, cut into squares. Spoon some of the sauce from the bottom of the pan over each serving and top with whipped cream or vanilla ice cream.

If you try this recipe, I'd love to hear from you. Were the instructions clear? Was it easier or harder than you expected? Did you enjoy it? Do you know why it's called a DENVER Chocolate Pudding Cake? Let me know by sending email to info@halfvastenterprises.com.