Denver Chocolate Pudding Cake

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Title: Denver Chocolate Pudding Cake
Categories: Cakes, Chocolate
Yield: 8 servings

2 oz Unsweetened chocolate
=(chopped (rounded 1/3 c)
1/2 c Unsalted butter; room temp
1 1/3 c Granulated sugar
1 c All-purpose flour
Sifted before measuring
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
2 ts Vanilla extract
1/2 c Packed dark brown sugar
3 tb Unsweetened cocoa; rounded
1 1/2 c Boiling water

Position a rack in the middle of an oven; preheat the oven
to 350 degrees. Butter a 9-inch square baking pan. Place
the chocolate in a small heatproof bowl or the top pan of a
double boiler. Set over a pan of gently simmering water but
not touching the water. Stir until melted and smooth. Let
cool slightly. Combine the butter and half of the
granulated sugar in a bowl. Using a whisk or an electric
mixer set on high speed, beat until light and fluffy, 7-8
minutes with the whisk or 4-5 minutes with the mixer.
Sift together the sifted flour, baking powder and salt onto
the butter mixture and then add the milk. Stir with the
whisk or the mixer on low speed until well mixed. Using a
rubber spatula, fold in the chocolate and 1 teaspoon of the
vanilla. Spread the mixture evenly in the prepared pan. In
the same bowl (no need to wash it if you have scraped it
clean), stir together the remaining granulated sugar, the
brown sugar and cocoa. Sprinkle over the batter in the pan.
Add the remaining 1 teaspoon vanilla to the boiling water
and pour slowly over the batter so as not to disturb it too
much. Bake until the top is firm, about 1 hour. Let cool
slightly. To serve, cut into squares. Spoon some of the
sauce from the pan bottom over each serving. Serves 8.
Source Williams-Sonoma Kitchen Library Cookbook-Chocolate

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