Self Saucing Chocolate Pudding Cake
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Makes 6 to 8 servings
INGREDIENTS
  • ½ cup whole milk
  • 2½ tablespoons unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 tablespoon instant coffee
  • ¼ cup ground almonds
  • ¾ cup packed dark brown sugar, divided
  • 1½ tablespoons Dutch-processed unsweetened cocoa powder
  • 1 cup water
DIRECTIONS
  1. Preheat oven to 350°F. In a medium bowl, whisk together milk, butter, egg and vanilla. Set aside. In a small bowl, sift together flour and baking powder. Add coffee and almonds and ¼ cup sugar. Gradually add the milk mixture and whisk until well combined.
  2. In a 4 cup capacity, oven proof skillet, add the rest of the sugar, cocoa and water over medium heat. Stir until sugar completely dissolves and bring to a boil. Remove from the heat and pour over the coffee milk mixture. Bake for 30 minutes or until firm to touch. Serve with whip cream or your favorite vanilla ice cream.
Recipe by Flavor and Friends at http://flavorandfriends.com/self-saucing-chocolate-pudding-cake/