The cake and the sauce bake in the same casserole.
Traditionnal Chocolate pudding is prepared without egg like many desserts that were prepared without egg because farmers prefered the sell them as the profit were used to buy essential stuff for the whole family.
Servings: 4 to 6
Set the oven rack at lower third of the oven. Preheat the oven at 350 °F (180 °C). Cream butter and sugar. Add cocoa powder and blend well.
Sift flour, baking powder and salt and add to first mixture alternately with milk until just blended. Mix in vanilla extract.
Pour batter in an approximately 3 inch (8 cm) deep casserole dish of 2 quarts (2 liters) and reserve while preparing the sauce.
SAUCE: Pour the boiling water in the same bowl used to prepare the cake. Add brown sugar, sugar and cocoa powder and mix well. Pour on the cake batter but don't stir.
Cook the pudding in the oven for about 35 Minutes until a toothpick inserted in cake comes out clean. Serve warm with pouring cream if desired.
Ingredients
Directions
Set the oven rack at lower third of the oven. Preheat the oven at 350 °F (180 °C). Cream butter and sugar. Add cocoa powder and blend well.
Sift flour, baking powder and salt and add to first mixture alternately with milk until just blended. Mix in vanilla extract.
Pour batter in an approximately 3 inch (8 cm) deep casserole dish of 2 quarts (2 liters) and reserve while preparing the sauce.
SAUCE: Pour the boiling water in the same bowl used to prepare the cake. Add brown sugar, sugar and cocoa powder and mix well. Pour on the cake batter but don't stir.
Cook the pudding in the oven for about 35 Minutes until a toothpick inserted in cake comes out clean. Serve warm with pouring cream if desired.
