Mexican Chocolate Pudding Cake

Name: Mexican Chocolate Pudding Cake
Yield: serves 6
Ingredients: 8 ounces bittersweet chocolate, cut into chunks; 1/2 cup (1 stick) unsalted butter, cut into pieces; 1/2 cup packed dark brown sugar; 1/4 cup all-purpose flour; 1 1/2 cups buttermilk; 4 large eggs; 1 teaspoon pure vanilla extract; 1/2 teaspoon pure maple extract; 1 tablespoon apple pie spice; 1 tablespoon finely ground coffee; 1/2 teaspoon baking powder; Pinch of salt; 1 cup heavy cream; 1 to 2 tablespoons confectioner’s sugar; Grated chocolate or unsweetened cocoa powder, for garnish

December 9, 2011

Making puddings is one of the tasks the slow cooker does especially well. This scrumptious blend of flavors found in Mexican chocolate and desserts is a wonderful ending to a meal, or an afternoon or evening snack itself. I like to eat it hot, warm, or at room temperature, topped with a generous dollop of whipped cream and with cocoa powder or grated chocolate.

Recipe notes

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