Chocolate Pudding Cake - Cuisinart CSC-400 Cookbook

Chocolate Pudding Cake

1 teaspoon unsalted butter,
room temperature
¾ cup granulated sugar, divided
¾ cup all-purpose flour
5 tablespoons unsweetened
cocoa powder, divided
1½ teaspoons baking powder
¼ teaspoon salt
¹∕ ³
cup + 1 tablespoon reduced
fat milk, hot
¼ cup unsalted butter, melted
Lightly coat a 1-quart soufflé dish with teaspoon butter. Cut a piece of aluminum
foil about 24 inches long. Fold in half lengthwise, then fold in half again two
more times to create a strip about 24 inches in length and 2 inches wide to make a
"cradle"; reserve.
Combine ½ cup granulated sugar in large bowl with the flour, 2 tablespoons cocoa,
baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui-
sinart SmartPower
®
prepared soufflé dish.
Stir together remaining ¼ cup granulated sugar, brown sugar, remaining 3 table-
spoons cocoa and toasted pecans in small bowl; sprinkle mixture evenly over bat-
ter. Combine hot water and Kirschwasser; pour over batter. Do not stir. Set the dish
in the center of the long strip of folded foil and bring up the sides to meet – twist
together to form a handle. Insert rack in the ceramic pot of a Cuisinart
Cooker. Place soufflé dish on rack, using the foil cradle to help lift the dish, and
carefully lower the dish into the pot and place on the rack. Cover and heat on High
for 3 hours. Let stand for 30 minutes before serving. Remove the soufflé dish from
the slow cooker using the foil strips to lift it up. Serve warm or chilled in dessert
dishes, spooning both cake and pudding-like mixture on bottom into the dish.
Add a scoop of vanilla ice cream or frozen yogurt, if desired.
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
Kahlúa ® is a registered trademark of the Kahluá Company.
Makes 8 to 10 servings
Hand Mixer on low speed, beat until smooth. Spread into
®
Nutritional information per serving ( based on 8 servings):
• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g
1 teaspoon vanilla extract
¹∕ ³
cup packed light brown sugar
¹∕ ³
cup chopped pecans,
lightly toasted
¾ teaspoon espresso powder
1 cup hot water
2 tablespoons Kirschwasser
(cherry-flavored liqueur) or
Kahlúa
vanilla ice cream or frozen yogurt
d
eSSertS
◆
80 77
®
Slow
®