Denver Chocolate Pudding Cake
2 ounces unsweetened chocolate, chopped (rounded 1/3 cup)
1/2 cup unsalted butter, at room temperature
1-1/3 cups granulated sugar
1 cup all purpose flour, sifted before measuring
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tsp. vanilla extract
1/2 cup firmly packed brown sugar
3 rounded tbsp. unsweetened cocoa
1 1/2 cups water, boiling
Position a rack in the middle of the 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, 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 too much. Bake until the top is firm, about 1 hour. Let cool
To serve, cut into squares. Spoon some of the sauce from the pan bottom over each serving.