Aztec Hot Chocolate Pudding
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing pudding dish
- 1cup all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- Pinch of salt
- 1teaspoon ground cinnamon
- ¼teaspoon chili powder
- 1cup superfine sugar
- ½cup best-quality cocoa powder
- ½cup milk
- 1teaspoon vanilla extract
- ¼cup corn oil
- ½cup dark brown sugar
- ¼cup dark rum
Nutritional analysis per serving (4 servings)
589 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 99 grams carbohydrates; 5 grams dietary fiber; 67 grams sugars; 6 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and ¼ cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
- Step 2
Spoon batter into pudding dish, and smooth the top. Pour ¾ cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining ¼ cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
- Step 3
Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.
Private Notes
Comments
I love these self-saucing desserts, but the method outlined here is fussier than need be and dirties more bowls than necessary. Never mind buttering the dish—pop in your dry ingredients and mix the cake right in it. Smooth the top. Now mix all of the topping ingredients in a measuring cup (boil the water in the kettle)and then gently pour over the cake batter, along the back of a spoon. Bake as directed. The addition of chili and cinnamon is fab!
Mystery Mocha Cake - My mother made this since the 1950's, and I continue to do so today. Only difference was Mom poured 1/4 cup of strong coffee over the batter instead of rum, then baked it.
I halved the recipe. The cooking time was 20 minutes. I substituted melted refined coconut oil because I did not have corn oil. I used ancho chile powder for the chili powder. It was great. The cinnamon and chile powder disguised the taste of the baking powder. I would use double the amounts for a more Mexican tasting dessert.
As per other comments, I just mixed all the cake ingredients in the baking dish to save on dishes, and doubled the chili powder. I added some finely ground coffee as well, maybe an 1/8 cup. Some people might frown at the grounds in it but I enjoyed the extra bit of texture, and the coffee flavor added even more depth and played well with the spices. I may have to try adding cocoa, chili powder, and cinnamon to my coffee tomorrow morning.
Mystery Mocha Cake - My mother made this since the 1950's, and I continue to do so today. Only difference was Mom poured 1/4 cup of strong coffee over the batter instead of rum, then baked it.
Can this pudding be made ahead of time?
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