Moist chocolate cake on the top with a layer of warm gooey chocolate pudding hidden underneath. Best when served warm with...
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I made this with my 4 year old grandson who can not eat any dairy products. Even using rice milk and and olive oil based margarine , it turned out really well and am sure it would be better yet using butter. He especially liked sifting the ingredients so we did that several times:).
From all the Rouxbe recipe i tried and there are quite a few this was the least favorite.
I must add i didnt like it and unless the it was acompanied by a good icecream it could have ruined one of the greates meal made entirely from rouxbe recipes.
so a friend and i tried this dessert tonight and despite our excitement it didnt turn out as well as we had hoped...the pudding ended up really soupy. we are positive we didnt use more water then the recipe called for but we DID use just regualar hersheys cocoa powder from the grovery store. is there any chance this could have had an effect on the dish since it calls for dutched cocoa powder? what is the difference and where would i find dutched cocoa powder?
any help is greatly appreciated since this dessert sounds delicious! thanks and this website is AMAZING; you guys are great!
If your can of cocoa powder is labeled "Natural Hershey's Cocoa Powder", then this is not a "Dutched" product, which would affect the pudding. More often than not, most cocoa powders are Dutched (you just likely picked up one that did not go through the Dutching process). Look at the ingredients on the package - most often it will contain an alkaline substance (potassium carbonate). For more info, you can refer to the drill-down on What is Dutching?"
There is a lesson in the Cooking School on the Basics of Quality Chocolate, which explains the differences between Dutched and Natural cocoa powders and gives plenty of detail about chocolate. Try it again with Dutched! Hope this helps!
I was happy to find this recipe was eggless as I'm allergic to eggs and most cake recipes have eggs. It is wonderful that you have some recipes here that are also gluten free - even tho I'm fine with gluten, many are not!
We found that it worked well, tasted great, but wow, it's SWEET!!
Is there any way to decrease the sugar and still keep the texture of the cake? I guess we've cut back on sugar in all of our recipes and so this one tasted very sweet (to us).
We topped it with homemade whipped cream with very little sweetener.
I would like a little guidance on how to proceed and still keep the texture of the cake and the pudding similar. Thanks!
Glad that you liked the recipe Becky. As for decreasing the sweetness, you could try decreasing the amount of sugar in the topping and then if that's still too sweet you could try slightly decreasing the amount of sugar in the cake part. It's best to decrease things in stages at first, to see what works. You may also want to serve it with natural, unsweetened whip cream next time. Hope that helps.
Again, glad you liked the "cake". We will eventually be adding more and more recipes that are gluten-free and/or dairy-free, and/or egg-free in the future. Cheers!
I had a family dinner where I was asked to bring/make a dessert, so since I had this recipe printed for some time and wanted to try it, I decided to make it a group affair. It went really well, we all thought the cake looked good once the topping had been put on... and then came the water.
First we were nervous that so much water was being added, after assembly no less, and we watched in terror as it became a soupy mess. In the end some of us should have had facial tan lines watching it in the oven, but it turned out to be such a pleasant surprise.
This is by far the easiest cake I have ever made and by far one of the most delicious chocolate cakes. And it was perfect since my sister is allergic to eggs! Thanks for such a great recipe!
This site has so many great recipes that it's hard to prioritize. I made this one after getting my shipment of Valrhona Chocolate Cocoa Powder.
Please post your experiences with different chocolate brands. Any recommendations?
I watched the Rouxbe chocolate video and got very interested in trying high quality chocolate in cooking.
I still don't know if the chocolate made the difference but the cake turned out delicious. I did cut back on some of the sugar. Probably it would have tasted better with the original amount of sugar. But since I served it with ice cream, it was perfectly delicious.