Warm Chocolate Pudding Cake Recipe
Served with Ouzo cream and candied almonds
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Ingredients
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Cake
Ouzo Cream
Candied Almonds
Method
Cake
- 1
Prepare the oven
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Mix dry ingredients
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
- 3
Add wet ingredients
Stir in the milk, vegetable oil, and vanilla extract. Mix until smooth.
- 4
Add boiling water
Carefully stir in the boiling water until the batter is well combined. The batter will be quite thin.
- 5
Bake the cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- 6
Cool the cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Ouzo Cream
- 7
Prepare the cream
In a medium bowl, whip the heavy cream until soft peaks form.
- 8
Add sugar and Ouzo
Gradually add the powdered sugar and continue to whip until stiff peaks form. Then gently fold in the Ouzo until well incorporated.
Candied Almonds
- 9
- 10
Cook the mixture
Cook over medium heat, stirring constantly until the sugar dissolves and the mixture starts to caramelize and turn golden brown.
- 11
Cool the almonds
Spread the candied almonds onto a parchment-lined baking sheet and allow to cool completely before breaking apart.