Chocolate Pudding Cake

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup coarsely chopped walnuts
1/2 cup whole or low-fat milk
4 tablespoons ( 1/2 stick) unsalted butter
2 ounces semisweet chocolate, coarsely chopped
2 teaspoons vanilla extract
1 egg, lightly beaten
Topping (recipe follows)

Preheat oven to 325 F. Lightly grease 9-inch cake pan and set aside. In a
large bowl, sift together the flour, baking powder, salt, sugar and cocoa
powder. Add the walnuts. Set aside. In a medium saucepan over medium heat,
combine the milk, butter and chopped chocolate, stirring until the butter
and chocolate have just melted. Remove from heat, then add the chocolate
mixture to the dry ingredients, add the vanilla extract and egg and mix
thoroughly to combine. Pour the batter into the prepared cake pan. Prepare
topping and pour liquid over cake batter. Bake for about 30 minutes, or
until cake is set in the middle; pudding may be visible around the edges.
Spoon pudding cake into individual bowls and serve warm with vanilla or
coffee ice cream. Makes 8 servings.

Topping: In a small saucepan over high heat, combine 1/3 cup sugar, 1/3
cup firmly packed light brown sugar, 1/2 cup unsweetened cocoa powder and
11/2 cups brewed coffee,
and bring to a boil while whisking constantly until mixture is smooth.

PER SERVING: Calories 347 Fat 15 g (6 g sat) Cholesterol 43 mg Sodium 193
mg Fiber 4 g Carbohydrates 52 g Protein 6 g
SOURCE: Peter Brett, formerly of the Blue Duck Tavern/The Washington Post


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