Malted Chocolate Pudding Cake
Dutch processed cocoa has all the rich flavor of unsweetened cocoa powder without the bitter aftertaste, making it a perfect choice for this malted chocolate cake that makes its own fudgy sauce.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| nonstick cooking spray | |
| 2/3 cup | all-purpose flour |
| 1/3 cup | whole-wheat pastry flour |
| 3/4 cup | packed light brown sugar |
| 1/4 cup | dutch processed cocoa powder, plus 2 tablespoons |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | fine salt |
| 1 cup | chocolate malt powder, such as ovaltine |
| 1/2 cup | low-fat (1 percent) milk |
| 1 | large egg white |
| 2 tablespoons | unsalted butter, melted |
| 2 teaspoons | pure vanilla extract |
| 1 1/2 cup | boiling water |
| confectioners' sugar, for dusting, optional |
Directions:
Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
Source: foodnetwork.com
