Chocolate Pudding Cake

Prep Time: 15 to 20 minutes

Cook Time: 40 to 50 minutes

Serves: 6

For the Cake Batter

♦ 2 ½ ounces of unsweetened 100% chocolate, grated

♦ 1 cup unbleached all-purpose flour

♦ ½ cup white sugar

♦ 1 tsp of very finely ground coffee or instant coffee

♦ ½ teaspoon kosher salt

♦ 2 teaspoons baking powder

♦ ½ cup plus 1 Tablespoon whole milk

♦ 3 Tablespoons unsalted butter, melted

♦ 1 teaspoon vanilla extract

♦ butter for greasing the baking dish

For the Cake Sauce Topping

♦ ½ cup dark brown sugar

♦ ¼ cup white sugar

♦ 3 Tablespoons unsweetened cocoa powder

♦ ¼ teaspoon kosher salt

♦ 1 teaspoon vanilla extract

♦ 1 cup boiling hot water

Preheat your oven to 350 degrees.  Grease a heavy baking or pudding dish with butter and set aside.  Whisk all of the ingredients for the Cake Sauce Topping together in a bowl except the hot water and set aside.  In a mixing bowl, add the grated chocolate, flour, white sugar, instant coffee, kosher salt and baking powder and whisk together until combined.  Add the milk and stir gently, then add the butter and vanilla and mix until it is combined (the batter will be very thick).  Spread the batter evenly onto the bottom of the prepared baking dish.  Sprinkle the cake sauce topping over the cake batter.  You can even it out gently with a fork or spoon but DO NOT shake the pan.  Carefully pour the boiling water on top and place the dish in the oven (middle or middle lower rack).  Bake for 40 to 50 minutes, depending on the depth of your baking dish and the temperature of your oven.  Remove from the oven and set aside to cool for 10 minutes.  Serve warm – the delicious chocolate sauce will have magically appeared under the cake!