Chef Ricardo fills this cake with dark chocolate and blueberries for this decadent treat. Serve it warm or cold!
Chocolate & blueberry pudding cake
Serves 8
Ingredients:
Cake:
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 3/4 cup lightly packed brown sugar
- 2 tbsp cocoa powder
- 1 egg
- 1/2 cup milk
Filling:
- 1 cup lightly packed brown sugar
- 2 tbsp cocoa powder
- 1 tbsp cornstarch
- 4 oz dark chocolate, chopped
- 3/4 cup water
- 1/2 cup 35 per cent heavy cream
- 3 cups blueberries (fresh or frozen)
Method:
Cake:
With the rack in the middle position, preheat the oven to 350 F. Butter an 8-inch square baking pan. Set aside.
In a bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, cream the butter, sugar and cocoa powder with an electric mixer. Add the egg and beat until smooth. At low speed, add dry ingredients alternating with milk. Pour batter into prepared pan, and place pan on a baking sheet.
Filling:
In a saucepan off the heat, combine sugar, cocoa powder and cornstarch. Add remaining ingredients. Bring to a boil, stirring constantly, and let simmer for 10 seconds. Pour over the cake batter.
Bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. (This will take about 50 minutes if you’re using frozen blueberries.) Let cool. Serve warm or cold.