Book Drawing and Double Chocolate and Chile Pudding Cake

   May 30, 2013 4:18 pm    0

 

desserts2Thanks to everyone who entered the drawing for “As American as Shoofly Pie,” by William Woys Weaver. The winner is Gay D. Cook. I’ll pop it in the mail today.

If you are not Gay D. Cook, you are eligible for the drawing for “150 Best Desserts In A Jar,” by Andrea Jourdan.
The paperback is full of highly doable but inspired ideas in sections devoted to “Warm and Comfortable,” such as crumbles, cobblers, steamed puddings, custards and souffl√©s.
“From the Fridge,” including sections for “deliciously creamy” “Not Your Mother’s Jell-O,” trifles, freezer stuff and sweet soups, parfaits and more.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

The first recipe in this book that caught my eye looks long, but it’s no more difficult than making batter and baking it in jars instead of a pan.
DOUBLE CHOCOLATE AND CHILE PUDDING CAKE
3/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 cup boiling water
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
2 tablespoons butter
1/2 teaspoon hot pepper flakes
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 package (3.9 ounce/110 grams) instant chocolate pudding mixture
3/4 cup chocolate chips
1 bar (3 ounces/100 grams) milk chocolate, cut into 6 pieces
2 teaspoons smoked sweet paprika

1. Butter insides of 6 8-ounce wide-mouth jars and preheat oven to 350 degrees
2. In a bowl, whisk brown sugar with cocoa powder. Pour in boiling water and whisk until smooth.
3. In a large bowl, whisk together flour, granulated sugar, cocoa mixture and baking powder. Add milk, eggs, butter, chile flakes and vanilla; whisk until well combined.
4. In another bowl, whisk together sour cream and pudding mix. Pour into flour mixture and mix quickly. Fold in chocolate chips.
5. Pour mixture into prepared jars. Place a piece of milk chocolate in the center of each pudding. Place jars in baking pan, spaced apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake 25 to 30 minutes, or until cakes are just firm when gently touched but still jiggly in the center. DO NOT OVERBAKE. This dessert should remain gooey.
Sprinkle with smoked paprika and serve immediately.
– “150 Best Desserts In A Jar,” by Andrea Jourdan

 

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