Dessert & Baked Goods › Chocolate Pudding Cake

Chocolate Pudding Cake

When you're pressed for time, you can still make a warm and creamy dessert. Take it from a chef who spends his days cooking aboard a schooner - this dish aims to please. You don't need a kerosene stove to get the same result. Just a quick 15-20 minutes in the oven and it's ready.

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About Paul Dorr

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Tags:

  • chef
  • about
  • paul
  • chocolate pudding cake
  • chef paul dorr
  • dorr
  • maine windjammer fleet
  • schooner nathaniel bowditch
  • chocolate puddin cake

Chocolate Pudding Cake

When you're pressed for time, you can still make a warm and creamy dessert. Take it from a chef who spends his days cooking aboard a schooner - this dish aims to please. You don't need a kerosene stove to get the same result. Just a quick 15-20 minutes in the oven and it's ready.

About Paul Dorr

Originally a land-lover, Paul Dorr decided to try his culinary skills on the open sea. He boarded a ship as a temp cook as they looked for a long-term replacement and stayed on for five years. He then joined the Maine Windjammer fleet and now runs the kitchen on the two-masted topsail Schooner Nathaniel Bowditch (with his brother Owen as the captain) and having a great time serving the vacationers aboard ship.

Recipe

Print recipe

Ingredients

Makes 6 Ramekins or One 9 x 13" Cake

For the Cake Batter

  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • 2 tbsp cocoa powder
  • 1 cup of walnuts (optional)
  • 2 tbsp melted butter
  • ½ cup milk
  • butter for greasing ramekins or baking dish

For the Sauce

  • 1½ cups boiling water
  • 1 cup brown sugar
  • 4 tbsp cocoa powder

Special Equipment

How-to

  1. Preheat oven to 350º
  2. To make the cake batter, mix flour, baking powder, salt, sugar, 2 tbsp cocoa powder. (If adding walnuts, add them at this point.) Add melted butter and milk. Stir to incorporate all ingredients. Batter will be thick
  3. Portion out evenly into 6 buttered ramekins that have been placed on a cookie sheet
  4. In the same mixing bowl used to make the batter, add boiling water, brown sugar, 4 tbsp of cocoa powder.  Mix well with a whisk and portion out over the cake batter in the ramekins (using a ladle helps)
  5. Bake 15-20 minutes.  When cake is done it will feel sponge-like on top and a syrup will have formed in the bottom
  6. Serve with whipped cream, ice cream or heavy cream

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Comments (4)

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  1. lynne:

    Made this for my boyfriend's 40th birthday and it was a huge hit. Gooey, chocolatey deliciousness. Served right out of the oven and added a couple of small scoops of vanilla ice cream. I made the batter, scooped it out into the ramekins and put in refrigerator covered in plastic. Then right after dinner, added the syrup and baked. This is the perfect dessert to serve that tastes like you put a lot of work into it but is actually very easy. Heck if this chef can make it on a moving sailboat, just think how easy it'll be for you. Oh, also, if you have extra syrup left over, don't worry. Just use what you need to cover the batter. Enjoy. We did!!! (Jul 25, 2010 3:07:27 PM)

  2. donna:

    Another sharp pair of eyes watched this video! The chef used baking powder. (The chalkboard is incorrect.) We hope you make this dessert - it is truly luscious! (Jan 14, 2010 8:35:34 AM)

  3. dojemi:

    I just watched your video and the pudding cake looks delicious. I have one question: While making the dessert you mentioned baking powder, however, your chalk board says baking soda. The printed recipes mentions baking 'powder' so I'm assuming that is the correct ingredient. However, I never assume anything. LOL : ) Can you address that issue for me? Thank you. (Jan 14, 2010 8:11:18 AM)

  4. carla:

    This dessert looks amazing and Paul is great... loved the ending! (Jul 16, 2009 4:53:46 PM)