Subj : NYT Most Popular 2024/16
To   : All
From : Dave Drum
Date : Fri Jan 24 2025 12:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Microwave Chocolate Pudding Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 5 servings
 
MMMMM----------------------------CAKE---------------------------------
      6 tb (86 g) unsalted butter; in
           - pieces
    1/4 c  (60 miL) whole milk
      2 ts Pure vanilla extract
    1/2 ts Instant coffee or espresso
           - (opt)
    3/4 c  (165 g) packed dark brown
           - sugar
      1 c  (128 g) A-P flour
    1/3 c  (32 g) unsweetened natural
           - cocoa powder
      1 ts Kosher salt
    1/2 ts Baking powder
    1/4 ts Baking soda

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  (110 g) dark brown sugar
    1/4 c  (24 g) unsweetened natural
           - cocoa powder
    1/4 ts Kosher salt
    3/4 c  Boiling water
           Ice cream; to serve
 
  PREPARE THE CAKE: Add the butter to a 1 1/2 to 2 quart
  microwave-safe soufflé dish or casserole, then melt the
  butter in short bursts in the microwave.
  
  Whisk in the milk, vanilla and instant coffee, if using.
  Whisk in the brown sugar, then add the flour, cocoa,
  salt, baking powder and baking soda and whisk until just
  combined.
  
  MAKE THE TOPPING: In a small bowl, whisk together the
  brown sugar, cocoa powder and salt. Sprinkle over the
  cake batter.
  
  Pour the boiling water over the top.
  
  Cook in the microwave at full power until you can see
  the set cake start to emerge through the sauce in
  various spots and the sauce has thickened, 5 to 7
  minutes. (It’s OK to periodically stop and check
  doneness partway through cooking.) The cake will
  continue to set as it cools.
  
  Serve warm, with ice cream.
  
  By: Samantha Seneviratne
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... January 20, 2021 - The end of an error!
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