Chocolate-Hazelnut Pudding Cake

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  • 20|min prep time
  • 1|hr|25|min total time
  • 14 ingredients
  • 9 servings

Cake

1
cup all-purpose flour
3/4
cup granulated sugar
1/3
cup (2 oz) hazelnuts (filberts), ground
2
tablespoons unsweetened baking cocoa
2
teaspoons baking powder
1/2
cup milk
1/4
cup hazelnut-flavored liqueur or coffee syrup
2
tablespoons vegetable oil
1
cup packed brown sugar
1/4
cup unsweetened baking cocoa
1 3/4
cups boiling water

Hazelnut Whipped Cream

3/4
cup whipping cream
1
tablespoon powdered sugar
1
tablespoon hazelnut-flavored liqueur

Directions

  1. 1 Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
  2. 2 Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  3. 3 Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
  4. 4 Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
  5. 5 To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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