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Oxmoor House Photo by: Oxmoor House

Brownie Pudding Cake

Dutch process cocoa and bittersweet chocolate give this dessert - part cake and part pudding - its rich and decadent character. Top with light vanilla ice cream, if desired.

Oxmoor House SEPTEMBER 2012

  • Yield: 8 servings (serving size: 1/8 of cake)

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/4 cups sugar
  • 1/4 cup Dutch process cocoa
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large egg whites
  • 2 large eggs
  • 2 ounces bittersweet chocolate, melted
  • 1/4 cup coarsely chopped walnuts, toasted
  • Cooking spray
  • 1 teaspoon powdered sugar (optional)

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.

2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.

3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 0.0%
  • Fat: 14.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3.9g
  • Protein: 5.2g
  • Carbohydrate: 48.7g
  • Fiber: 1.4g
  • Cholesterol: 30mg
  • Iron: 1.6mg
  • Sodium: 105mg
  • Calcium: 11mg
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Brownie Pudding Cake recipe

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