Recipe Book

Microwave Chocolate Pudding Cake

Desserts 20 min

Adapted from NYT Cooking (Samantha Seneviratne)

Ingredients

Cake

  • 86 g 86 g unsalted butter, cut into pieces
  • 60 ml 60 ml whole milk
  • 2 tsp pure vanilla extract
  • 1/2 tsp instant coffee or espresso (optional)
  • 165 g 165 g packed dark brown sugar
  • 128 g 128 g all-purpose flour
  • 32 g 32 g unsweetened natural cocoa powder
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Topping

  • 110 g 110 g dark brown sugar
  • 24 g 24 g unsweetened natural cocoa powder
  • 1/4 tsp kosher salt
  • 3/4 cup 180 ml boiling water
  • to taste ice cream, to serve

Method

  1. Cake
  2. Melt the butter in short bursts in the microwave in a 1½–2 quart microwave-safe soufflé dish or casserole.
  3. Whisk in the milk, vanilla, and instant coffee (if using). Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder, and baking soda and whisk until just combined.
  4. Topping
  5. Whisk together the brown sugar, cocoa powder, and salt in a small bowl. Sprinkle over the cake batter.
  6. Pour the boiling water over the top.
  7. Microwave at full power until the set cake starts to emerge through the sauce in various spots and the sauce has thickened, 5–7 minutes. It's fine to check partway through.
  8. Serve warm, with ice cream.

Notes