Baked Chocolate Pudding with Coffee Ice Cream Recipe
Ingredients
| All purpose flour | 1 Cup(16 tbs) | |
| Granulated Sugar | 3/4 Cup(16 tbs) | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Walnuts | 1/2 Cup(16 tbs), chopped | |
| Milk | 1/2 Cup(16 tbs) | |
| Melted butter | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Firmly packed brown sugar | 1/2 Cup(16 tbs) | |
| Granulated Sugar | 1/2 Cup(16 tbs) | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Cold water | 1 Cup(16 tbs) | |
| Coffee ice cream | ||
Directions
Generously grease 8-inch (2 L) round or square baking dish; set aside.
In large bowl, combine flour, sugar, cocoa, baking powder and salt; stir in chopped nuts.
Combine milk, melted butter and vanilla; blend well.
Stir into dry ingredients, mixing well.
Pour batter into prepared dish.
Topping: In small bowl, combine both sugars and cocoa, blending well.
Sprinkle over batter.
Pour cold water over top.
Bake in 350°F (180°C) oven until set, about 45 minutes.
Spoon into serving bowls and top with coffee ice cream.
In large bowl, combine flour, sugar, cocoa, baking powder and salt; stir in chopped nuts.
Combine milk, melted butter and vanilla; blend well.
Stir into dry ingredients, mixing well.
Pour batter into prepared dish.
Topping: In small bowl, combine both sugars and cocoa, blending well.
Sprinkle over batter.
Pour cold water over top.
Bake in 350°F (180°C) oven until set, about 45 minutes.
Spoon into serving bowls and top with coffee ice cream.
Chef
