ELINOR KLIVANS' HOT CHOCOLATE PUDDING CAKE
Makes 9 servings
Mixing time 5 minutes
Baking 350 degrees F. for about 40 minutes
1 cup unbleached all-purpose flour
3/4 cup sugar
1/2 cup unsweetened Dutch process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
3 tablespoons unsalted butter, melted
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 3/4 cups hot coffee
vanilla ice cream or whipped cream for serving with the cake (optional)
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Have ready an 8-inch square pan.
Sift the flour, sugar, 1/4 cup of the cocoa powder, baking powder, and salt into a medium bowl. Stir in the milk, melted butter, chocolate chips, and vanilla until smoothly blended. Spread the batter (it will be thick) in the pan. In a small bowl, stir the brown sugar and remaining
1/4 cup cocoa powder together, pressing any lumps out of the brown sugar. Sprinkle the brown sugar mixture evenly over the batter in the pan. Pour the hot coffee evenly over the top. Bake until the top feels firm and the edges just begin to bubble from the sauce that has formed underneath, about 40 minutes. As the cake bakes, it separates into dark chocolate sauce on the bottom and chocolate cake on top.
Let the cake sit about 30 minutes to cool slightly. Spoon out portions of cake and sauce. Serve with vanilla ice cream or whipped cream, if desired.
The cake can be made up to 1 day ahead and heated in a low oven (about 275 degrees F. ), until it is warm
Choices - Milk chocolate or bittersweet chocolate chips can be substituted for the semisweet chips.