A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.
YIELD
8 servingsPREP
20 minCOOK
50 minREADY
1⅓ hrsIngredients
Directions
Position a rack in the middle of an oven ; preheat the oven to 350℉ (180℃).
Butter a 9-inch square baking pan.
Place the chocolate chips in a small heatproof bowl or the top pan of a double boiler.
Set over a pan of gently simmering water but not touching the water.
Stir until melted and smooth. Let cool slightly.
Combine the butter and half of the granulated sugar in a bowl.
Using a whisk or an electric mixer set on high speed, beat until light and fluffy, 7 to 8 minutes with the whisk or 4 to 5 minutes with the mixer.
Add the olive oil, and beat until well combined.
Sift together the flours, baking powder and salt onto the butter mixture and then add the milk.
Stir with the whisk or the mixer on low speed until well mixed.
Using a rubber spatula, fold in the melted chocolate and 1 teaspoon of the vanilla.
Spread the mixture evenly in the prepared pan. In the same bowl (no need to wash it if you have scraped it clean), stir together the remaining granulated sugar, the brown sugar, cocoa and coffee powder until well mixed.
Sprinkle over the batter in the pan.
Add the remaining 1 teaspoon vanilla to the boiling water and pour slowly over the batter so as not to disturb it too much.
Bake until the top is firm, 50 to 60 minutes.
Let cool slightly on a wire rack and serve warm.
To serve, cut into squares. Spoon some of the sauce from the pan bottom over each serving.
