Suzi's Blog

Chocolate Pudding Cake



How many times have you have Chocolate Molten Cake? A lot? Too much? Over it?

Lie down on couch. Take your shoes off. Fold your hands. Shut your eyes. Go back, far in time, to a simpler time and space.

Take your best memories of chocolate cake and chocolate pudding and let them flow and merge and …

Time to wake up. Time to cook. Shoes on, please. Go directly to the kitchen. Search for the cocoa powder and everything else you need. I know, I sound bossy here. I know, too, that later you will thank me.

This is better than those molten exotics: rich, dense and satisfying as only chocolate — actually cocoa — can be. Suzen has served dozens and dozens of these desserts this summer at Cooking by the Book. I never ever tire of getting my own private little dessert at the end of the meal. It may be small, only the size of one ramekin, but it’s mine, all mine.

Make yours. Then find a couch, lie down. Kick those shoes off. Again. Close your eyes. Again. Take one deep spoonful.

Okay, it may not be a life changing event. But’s a great treat.

Warm Chocolate Pudding Cake

Yield: serves 4


For the chocolate sauce:

  • 1 cup boiling water
  • ¼ cup unsweetened cocoa powder
  • 2 ½ cups soft brown sugar

For the chocolate pudding cake:

  • 1 cup all-purpose flour
  • A pinch of salt
  • 2 teaspoons baking powder
  • ⅓ cup unsweetened cocoa powder
  • 1 cup whole milk
  • 5 tablespoons unsalted butter, melted
  • ½ cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1 tsp real vanilla extract
  • For serving: Crème fraiche, mascarpone cheese, or vanilla ice cream


Preheat the oven to 350°F. Grease four 5-oz. ramekins.

First make the chocolate sauce. Pour a scant cup boiling water into a small saucepan, add the cocoa powder and brown sugar, and lightly whisk over a low heat making sure that there are no lumps and the sugar has dissolved. Transfer the batter to a jug.

To make the puddings, sift the flour with the salt, baking powder, and cocoa powder into a large bowl. Whisk in the milk, melted butter, sugar, eggs, and vanilla extract until a thick, smooth batter forms. Transfer the batter to a jug, then pour it into the ramekins so that the mixture comes halfway up the sides. Place the ramekins on a baking sheet.

Pour the chocolate sauce mixture carefully over the prepared puddings and bake in the preheated oven for 15- 20 minutes: they should still be wobbly in the center when they are ready.

If desired, top each pudding with a dollop of crème fraîche, mascarpone cheese, or a scoop of vanilla ice cream.

Source: No Fuss Dinners by Caroline Marson

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5 for1/60th second at ISO‑1000



Classic Cake Brownies



Yesterday came the frosting. Today it’s that brownie lying underneath.

Classic brownies are often made with unsweetened chocolate, which typically is melted with the butter. The resulting brownies tend to have moistness and stickiness. This recipe title says both “classic” and “cake.” Here cocoa powder substitutes for the chocolate. The butter is beaten, not melted. With those two factors, and a large number of eggs, the resulting brownie texture shifts from sticky to cakey.

The batter here will be stiff and seems to barely fill the pan. But the egg and baking powder do give you a modestly high brownie. If you want a thicker version, then move to a smaller pan [10” X 10”] would be best, but you will have to monitor the baking time carefully.

Using the Fudgy Frosting from yesterday’s post gives you a clever texture contrast. The brownie is soft and cakey, offering no resistance to your bite. The frosting is, as the name says, fudgy and you’ll find it clinging to the edge of your teeth. It will linger there, gradually dissolving, and generating a sugar high that only a true brownie lover can appreciate.

But you knew that from the picture, didn’t you?

Classic Cake Brownies

Yield: 24 brownies


  • 1 cup butter, softened
  • 1 ½ cups granulated sugar
  • ½ cup firmly packed brown sugar
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


Preheat the oven to 350°F. Spray a 13X9 inch baking pan with cooking spray.

In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

In a small bowl, combine the flour, cocoa, baking powder, and salt. Gradually add to the butter mixture, beating until just combined.

Spoon the batter into the prepared pan. Smooth edges and top to a uniform thickness over the entire pan. Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let the brownies cool in the pan to room temperature before frosting.

Source: Cookies Brownies Bars & More from HoffmanMedia

Photo Information: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/25th second at ISO‑3200