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Hot fudge pudding cake

Hot fudge pudding cake
Ricardo DeAratanha / Los Angeles Times

In my recurring anxiety dream, hordes of friends are streaming into my apartment for a party while I keep opening kitchen cabinets and finding only two cans of black beans. What's reassuring is that I never dream about dessert. Even ... Read more

Total time: 55 minutes | Serves 8
  • 7 tablespoons top-quality Dutch-process cocoa, sifted, divided
  • 1/2 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or sea salt
  • 1/2 cup half-and-half
  • 4 tablespoons melted unsalted butter
  • 1 cup roughly chopped toasted cashews, pecans or walnuts
  • 3/4 cup packed dark brown sugar
  • Vanilla ice cream (optional)

Step 1Heat the oven to 350 degrees. In a mixing bowl, combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt. Toss with a fork until well mixed.

Step 2Stir in the half-and-half and butter and mix well. Fold in the nuts. Spread the batter evenly into a 9-inch round or square baking dish, smoothing the top.

Step 3Combine the remaining cocoa with the brown sugar, mixing well, and distribute evenly over the top of the batter. Pour 1 3/4 cups hot water evenly over the top.

Step 4Bake 45 minutes. Remove the dish to a trivet to cool slightly and scoop the pudding onto dessert plates, with or without ice cream.

Note: This is best if you use a top-quality Dutch process cocoa such as Valrhona, Fauchon or La Maison du Chocolat.


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