Hot fudge pudding cake ……  Finally !!! Valentines is here and love is in the air. Show your love with this special Valentine’s Day recipe which is really ineffable. A chocolate lover’s dream delight and a precise gift for your loved one on this valentine. Serve this delicate pudding with ice cream and you are completely sorted.

This is also called “self- saucing chocolate pudding” because this is truly a magical dessert and all the magic starts when this deep, hot fudge pudding cake comes out of the oven and what you get is a rich gooey crust on the top ,  strawberries and chocolate chunks in the center and warm fudgy sauce on the bottom.  And finally, the magic turns into real when you scoop this chocolaty delight into a dessert bowl along with a scoop of vanilla ice cream , believe me you will be on cloud nine.

I have added coffee and strawberries in this pudding which makes it a class apart. If wish, you can easily leave them, it is completely optional. But I would prefer adding these, as they add to the scrumptiousnesss of the recipe.

This hot chocolate pudding is an eggless version. The specialty of this recipe is that it tastes equally good when hot as well as cold. Just sprinkle icing sugar over it or top it with a dollop of vanilla ice-cream.

It is an all-time favorite recipe and is a real crowd pleaser. I made it for a party and it was really a showstopper.

So, go ahead and make this valentine perfect recipe for your perfect one !!!

 

 

INGREDIENTS

  • All purpose flour (maida)    –     1 cup
  • Cocoa powder            –      1/4 cup
  • Brown sugar (powder form )      –   1/2 cup
  • Baking powder     –    1.5 tsp
  • Salt (omit if using salted butter )    –     1/4 tsp
  • Coffee powder     –       1 tsp
  • Melted butter ( I have used salted )      –      100 gms
  • Yogurt (room temperature)    –    1 cup
  • Milk   (room temperature )     –    1/2 to 1/3 cup
  • Vanilla essence     –      1 tsp

              FOR THE SAUCE :

  •    Boiling water       –    1/2 cup
  •    Cocoa powder    –    2 Tbsp
  •    Brown sugar       –    1/2 cup

Directions

  1. Preheat the oven at 180 degree centigrade. Grease a 6 inches baking tray and keep aside.
  2. All the ingredients used must be at room temperature except butter.
  3. Mix all the dry ingredients (flour, sugar, baking powder, cocoa powder, coffee powder and salt – omit salt if using salted butter) in a  bowl. Keep aside.
  4. In a separate bowl mix yogurt and milk. Make sure both  are at room temperature.
  5. Add rest of the wet ingredients (melted butter and vanilla essence). Beat well until incorporated.
  6. The mixture will be in a curdle form as we are mixing butter in it, but don’t  worry, it will be OK once dry ingredients goes in.
  7. Add dry ingredients into the wet and mix well into a smooth batter.
  8. Take a greased baking dish and pour 2/3 of this mixture into it, spread evenly.
  9. Now sprinkle chopped strawberries and chocolate chunks or  chocolate chips over it .
  10. But you should always avoid sour strawberries and try to use sweet one, as sour strawberries can ruin your puddings flavor.
  11. Now pour rest of the batter and smooth the top surface. Keep it aside.
  12. Take a separate bowl, pour boiling water in it, add cocoa powder and brown sugar and mix well.
  13. Pour this hot sauce over the cake batter. Pop it into a preheated oven.
  14. Bake it at 180 degree C minutes or until upper crust gets little firm and soft.
  15. Let it rest for 15 minutes. Serve it with ice cream.

 

Tips

  1. All the ingredients used must be at room temperature.
  2. Brown sugar can be easily replace with regular one.
  3. Quantity of milk is adjusted from 1/4 cup to 1/2 cup, as per requirement.
  4. Coffee and strawberries are completely optional, you can easily skip them. But if you are a coffee lover its quantity can be increased up to 1-2 tsp.
  5. But you should always avoid sour strawberries and try to use sweet one, as sour strawberries can ruin your puddings flavor.
  6. You can also add nuts and cherries if you wish.
  7. Baking time varies from oven to oven, so it is better to check after 15 minutes to get the right texture.

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