Chocolate Brownie Puddle Cake
My kids just love this cake and it is one GREAT dessert to bring to a party.
Ingredients:
3/4 cups plus 2 tbs unsalted butter
3 squares (3 oz each) bittersweet chocolate, coarsely chopped
½ cup of cocoa
1 cup plus 3 tbsp granulated sugar
3 eggs
2 tbs vanilla
1/3 cup plus 1 tbsp cream cheese
Pinch of salt
½ cup all-purpose flour
1 cup toasted pecans (optional)
Ganache (for the puddles)
3 squares bittersweet chocolate coarsely chopped
½ cup whipping cream
Preheat oven to 325F. Lightly grease a 9 ½ inch springform pan or coat with cooking spray. Line bottom with parchment paper or foil. Then lightly grease or spray paper or foil.
To make the brownies, melt butter and chocolate in a small saucepan set over low heat, stirring occasionally, or place in a dish and microwave on medium power, uncovered until melted (approx. 1 ½ to 2 minutes). Pour into a large mixing bowl.
Using a whisk, stir in cocoa, then sugar until just mixed. Beat in eggs and vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour until just moistened. Stir in nuts (optional). Pour into prepared pan and spread evenly. Bake in centre of 325F oven until tooth pick or knife inserted 1 inch comes out clean (about 35 to 40 minutes).
Meanwhile, prepare puddle glaze:
In a small saucepan set over low heat, melt chocolate in whipping cream, stirring often until just smooth.
Remove from heat and let stand while brownie base is baking. Or, place in a small microwave-safe bowl and microwave on high, uncovered, until very warm, about 30 to 40 seconds. Stir until smooth.
When brownie is baked, place pan on a cooling rack. Lightly butter handle tip of a wooden spoon, ½ inch in diameter or less. Poke holes through crust, but not right to bottom forming 18 to 20 holes in hot brownie base, spacing evenly apart. Using a spoon or a sealed reclosable plastic bag with a small piece of a corner cut off, fill each hole with chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so you can top up holes with remaining filling until they spill over onto the cake (now you have the puddles and the name of the cake).
If you wish, you may sprinkle a small amount of icing sugar over the top.
Note: Covered, brownie tart will keep well at room temperature for several days, in the refrigerator for 3 to 4 weeks or it can be frozen for several months.
B-man
