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Title: Fudge Pudding Cake Cooked in Wok
Categories: Dessert
Yield: 6 Servings
| 1 | c | Strong brewed coffee |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Cocoa powder PLUS |
| 3 | tb | Unsweetened cocoa powder |
| 1 | Egg | |
| 1/2 | c | Packed brown sugar |
| 4 | tb | Unsalted butter, melted |
| 1/3 | c | Heavy cream |
| 1 | ts | Vanilla extract |
| 3/4 | c | Flour |
| 1 1/2 | ts | Baking powder |
Grease bottom and sides of an 8 inch square baking pan.
In a medium bowl, combine coffee, granulated sugar and 1/4 cup cocoa, whisk until well blended.
In a large bowl, combine egg, brown sugar, melted butter, cream and vanilla. Blend well. Add flour, remaining three tablespoons cocoa, and baking powder. Pour into prepared pan. Top with coffee mixture.
Place a round wire or bamboo rack in a wok. Put filled baking pan on rack. Pour boiling water into wok to reach halfway up sides of baking pan. Cover pan and cook over LOW heat until toothpick inserted in top half of cake comes out clean, 20 to 25 minutes.
Remove baking dish from rack. Serve warm, spooning fudge sauce over cake.
This cake is a real surprise. While cooking two layers form; the top is cake-like and the bottom becomes a gooey fudge sauce. Make sure to spoon some of the sauce over each portion of cake when serving.
Source: 365 Ways to Wok
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