Chocolate Pudding Cake, the name says it all. What the name doesn’t tell you is that it’s full of chocolate chips, has only 162 calories; 7 g fat, 27 mg cholesterol. I don’t know about you but this makes me very happy! I found this gem at EatingWell.com, and if you haven’t checked them out, put their site on your what’s happening list. Lots of sweet and savory goodies over there. My (oops, our) Chocolate Pudding Cake came together easily and quickly and the baking time is blessedly short. The recipe list chocolate chips as an option. Seriously? Chocolate chips are mandatory. I used my Black Onyx cocoa because I love the color and it’s unique flavor that makes you wonder what’s in it. The only change I made was to omit the nuts, I added more chocolate chips. I still have hopes that one day Gabbi is going to try one of my desserts. She professes a love for chocolate cake and even followed me around the kitchen as I was putting it together. Our pint sized diva is also an aspiring actress and she might have been pretending to be excited about it.
But you know what she was serious. After my first spoonful I and patted myself on the back so much, she decided to try it, and she liked it! Score one for Nanni! About 15 minutes into the photo shoot Gab told me her lips were itching, uh-oh. This couldn’t be an allergic reaction, there aren’t any nuts or raw egg in the cake, what on earth set it off? I’ve inspected the packaging from the chocolate chips to see if they were packaged in a plant with nuts, nope that’s not it. The whole wheat pastry flour is organic, that leaves that out (I think). My poor baby was finally ready to enjoy some chocolate cake and now she can’t. I keep coming back to the chocolate chips. If anybody can help me figure this out please let me know.
Chocolate Pudding Cake
½ cup whole-wheat pastry flour ½ cup all-purpose flour
1/3 cup sugar or 3 TBS Splenda Sugar Blend for Baking
¼ cup unsweetened cocoa powder, sifted
1 ½ tsp baking powder
½ tsp salt
1 large egg
½ cup 1% milk
2 TBS canola oil
2 tsp vanilla extract
¾ cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
¼ cup chopped walnuts or pecans, toasted
Confectioners’ sugar for dusting
Preheat oven to 350°F. Coat a 1 ½ – to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts if using them. At this point you may have think you‘ve done something wrong, but you haven‘t. During baking, the cake forms on top and the sauce is doing it’s thing underneath. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners’ sugar and serve hot or warm.
FYI: Whole-wheat pastry flour is the whole-grain equivalent of cake flour. It adds fiber and a rich, nutty taste.