Recipes| Cake| Chocolate Pudding Cake

Chocolate Pudding Cake

A melting cake that will melt your heart!

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  • 1 Hazelnut Praline Fondue can (425 g)
  • 80 ml (1/3 cup) cocoa powder
  • 125 ml (1/2 cup) brown sugar
  • 125 ml (1/2 cup) hot water
  • 250 ml (1 cup) all-purpose flour
  • 10 ml (2 tsp.) baking powder
  • 1.25 ml (1/4 tsp.) salt
  • 60 ml (1/4 cup) softened butter
  • 180 ml (3/4 cup) granulated sugar
  • 1 egg
  • 5 ml (1 tsp.) vanilla extract
  • 125 ml (1/2 cup) milk
  • 750 ml (3 cups) vanilla ice cream
  1. Preheat oven to 180 °C (350 °F).
  2. Follow the instructions on the package to heat the Hazelnut Praline Fondue.
  3. In a bowl, whisk half the cocoa powder with the brown sugar and hot water. Pour the fondue into the bowl, then whisk.
  4. Butter a 20 cm (8”) round or square baking pan, 7.5 cm (3”) deep (or a 2-litre / 8-cup capacity dish). Pour the mixture into the baking pan. Set aside.
  5. In a second bowl, mix the flour with the baking powder, salt and the rest of the cocoa powder.
  6. In a third bowl, cream the softened butter with the sugar. Add the egg and vanilla, then whisk for a few seconds. Add the milk and whisk again.
  7. Gradually add the dry ingredients to the wet ingredients, then use a wooden spoon to stir until well combined.
  8. Using a large ice-cream scoop, spoon the batter into the pan, covering the entire fondue mixture.
  9. Cover the pan with aluminum foil and bake for 45–50 minutes. Remove from the oven and let cool for 30 minutes.
  10. Serve with vanilla ice cream.
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