This little dessert is one of those things that you can whip up and have in the oven while you are eating dinner. By the time the dinner is eaten, the dishes are done, and the kids are in bed, you get to sit down with a warm bowl of loving chocolate. Add a dollop of ice cream and you are right smack in the middle of downtown Bliss.
My grandmother Hilda told me about this recipe first. Hilda has a sweet tooth that is unequaled. Her advice, “Don’t eat the whole thing in one day, like I did.” Apparently, doing that can lead to issues with your innards, so I would avoid that route. Be warned, though, it will be tough.
Since I first tried this recipe, I have since seen dozens of variations (even a lemon version).
A little advice: it will look like a hot mess when you put it in the oven. Between the batter, the crumbs sprinkled over it and the hot coffee poured on top, you will believe in your heart that you have messed up the recipe or that I, vertigob, have sent you down a primrose path. Fear not, my little puppies, when you open the oven, you will find, as if by magic, a puffy cake, floating on the most amazing hot chocolate sauce you have ever eaten. So be brave and enjoy!
Mocha Fudge Pudding
1 cup flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tbsp. melted butter
1 tsp. vanilla
1/2 cup brown sugar, firmly packed
1 cup hot, strong coffee
Blend flour, sugar, cocoa, baking powder and salt. Stir well.
Add milk, butter and vanilla. Mix well.
Spoon into 8 well-greased custard cups or a well-greased 8-inch square pan.
Combine brown sugar and cocoa. Sprinkle evenly over batter.
Pour 2 tablespoons of coffee over batter in each cup or 1 cup coffee over batter in pan.
Bake at 350 for 25-30 minutes.
Serve warm with whipped cream or ice cream.
Die a little with each bite you take because this dessert is so wonderful.