I hope you liked the previous pudding recipes. If you haven’t yet read them, do check them – Butterscotch Pudding, Low Carb Paneer Pudding. For the third day, I am here with a chocolate pudding cake which also has a sauce in it. I have never made a self saucing recipe before, but I wanted to make a chocolate one for Sruti. But I also wanted to keep it as healthy as possible. I read so many recipes for self saucing chocolate pudding cake, but all the cakes were made in either 8″ pan or 9″ pan. I couldn’t make such a huge batch for Sruti. So I scaled down the ingredients, made a lot of changes and came up with this single serve recipe. This recipe gives you two individual cakes, which you can serve with the ramekin or can flip it over a serving plate and serve. However you serve, it is absolutely wonderful and also guilt free.
This pudding works like magic. You make a basic cake batter and fill half the ramekin with it. Then you top it with a mixture of cocoa powder and brown sugar. Finally you need to pour hot coffee over it and bake. While baking the hot water combines with cocoa powder and brown sugar to create a beautiful sauce and somehow goes in between cake layers. So when you serve, the cake oozes sauce. It takes 10 minutes to put together and another 15 minutes to bake. And the cooling time is lot lesser. Just wait for five minutes and dig in. Or flip it on to a serving plate and serve with ice cream. I used wheat flour and brown sugar. Wheat flour when used alone makes a denser cake. So it is better to combine it with corn flour for a lighter texture. My cake even without the egg was light and the sauce was heavenly.
Makes 2 Servings:
Wheat Flour / Atta – 3 tbs
Corn Flour / Corn Starch – 1 tbs
Brown Sugar – 3 tbs
Cocoa Powder – 1/2 tbs
BAking Powder – 1/4 tsp
Salt – a pinch
Milk – 4 tbs
Coconut Oil – 1 tbs
Vanilla – 1/2 tsp
Brown Sugar – 2 tbs
Cocoa Powder – 3/4 tbs
Hot Water – 1/3 cup
Instant Coffee Powder – 1/2 tsp
Preheat oven to 175°C.
In a bowl mix together wheat flour, corn flour, baking powder, cocoa powder, sugar and salt.
Add milk, coconut oil and vanilla essence and mix to form a smooth thick batter.
Divide it between two greased ramekins.
In another bowl mix together the remaining cocoa powder and brown sugar.
Divide it into two and top the cake batter with it.
Add instant coffee powder to hot water and immediately pour it divided on the sugar topping.
Bake the cake for 15 minutes in the preheated oven.
Remove from oven and rest for 5 minutes.
Flip it on to a serving plate or serve it in the ramekin.