Warm Chocolate Raspberry Pudding Cake Recipes

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Warm Chocolate Raspberry Pudding Cake image

Recipe From epicurious.com

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Raspberry     Winter     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 18

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  • In a small saucepan set over medium-high heat, bring the raspberries, sugar and lemon juice to a boil. Cook for 2 minutes, breaking up the berries with a wooden spoon as they cook. Pass the cooked berries through a fine-mesh strainer to remove pulp and seeds, pressing to extract as much puree as possible. Set aside to cool completely.
  • Meanwhile, make the cake layer. Sift flour, white sugar, cocoa powder, baking powder and salt into a large bowl. Pour in milk, melted butter, and vanilla extract, and stir until combined. (The batter will look very thick at this stage. That's to be expected. Keep calm and carry on.)
  • Scrape the batter into prepared baking dish, and spread it out into a more or less even layer. Spoon the raspberry puree onto the batter in large dollops.
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