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Chocolate-Espresso Pudding Cake (5.5 Pts

Chocolate-Espresso Pudding Cake (5.5 PTS recipe image
This Chocolate-Espresso Pudding Cake is a decadent yet simple dessert that requires no mixer or complex techniques. The magic happens in the oven: a simple batter transforms into a tender sponge cake with a luscious, molten pudding-like bottom layer infused with bold coffee flavor. The combination of unsweetened cocoa and instant espresso creates a deep, sophisticated chocolate profile that feels indulgent without being overly heavy. Its perfect for cozy weeknight dinners, potlucks, or when you need a comforting sweet finish to a meal. Serve it warm for the best texture, dusted lightly with powdered sugar.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 9
Calories: 686.8
Dietary: Vegetarian
Description
This Chocolate-Espresso Pudding Cake is a decadent yet simple dessert that requires no mixer or complex techniques. The magic happens in the oven: a simple batter transforms into a tender sponge cake with a luscious, molten pudding-like bottom layer infused with bold coffee flavor. The combination of unsweetened cocoa and instant espresso creates a deep, sophisticated chocolate profile that feels indulgent without being overly heavy. Its perfect for cozy weeknight dinners, potlucks, or when you need a comforting sweet finish to a meal. Serve it warm for the best texture, dusted lightly with powdered sugar.
Ingredients
  • 1 cup All-purpose hour
  • 3/4 cup Sugar
  • 2 tablespoons Unsweetened cocoa
  • 1 tablespoon Instant espresso granules
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Skim milk
  • 2 tablespoons Margarine or butter -- melted
  • 1 teaspoon Vanilla extract
  • 1 cup Sugar
  • 2 tablespoons Unsweetened cocoa
  • 1 teaspoon Instant espresso granules
  • 1 1/2 cups Very warm skim milk
  • Of to 130 of
  • Additional unsweetened cocoa -- optional
  • Additional powdered sugar -- optional
Directions
  1. 1
    Preheat your oven to 350F (175C).
  2. 2
    In a 9-inch square baking pan, whisk together the flour, sugar, cocoa, espresso granules, baking powder, and salt.
  3. 3
    Add the skim milk, melted margarine, and vanilla extract to the dry ingredients in the pan; stir until the batter is smooth and well combined.
  4. 4
    In a small bowl, mix together the remaining sugar, cocoa, and espresso granules.
  5. 5
    Sprinkle this sugar-cocoa mixture evenly over the batter in the pan; do not stir.
  6. 6
    Carefully pour the very warm skim milk over the sugar mixture; do not stir.
  7. 7
    Bake for 35 to 40 minutes, or until the top is set and springs back lightly when touched in the center.
  8. 8
    Remove from the oven and let cool for 5 minutes. The center should be soft and pudding-like.
  9. 9
    Serve warm, dusting individual portions with additional cocoa or powdered sugar if desired.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 686.8kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 1618.6mg68%
Total Carbohydrate 159.9g54%
Dietary Fiber 13.2g53%
Sugars 136.7g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, espresso, pudding, cake, dessert, baking, coffee, cocoa, easy, one-pan, vegetarian, warm, comfort food, simple, rich, moist
Read it online: https://www.chefs-mate.com/recipe/chocolate-espresso-pudding-cake-5-5-pts/