We’ll use truffled Pecorino cheese as an alternative, considerably more delectable method of delivering the truffles in this otherwise modest truffle cauliflower gratin. I believe you can obtain a finer, more authentic truffle flavor for less cheese—perhaps even under $10. By the way, if you know that they manufacture this cheese using fake truffle oil, please don’t tell me so that I may ruin it.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 1 cup all-purpose flour
- ¾ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 2% low-fat milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup firmly packed brown sugar
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups boiling water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
- Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
- Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 161 mg |
| Sugars | 41 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed this. The pudding was a little on the runny side which didnt affect the flavor. I swapped the boiling water for fresh brewed coffee and this tasted awesome def would make this again. I just drizzle the pudding on top of the cake and it becomes its own topping. Light and rich tasting at the same time.
I am an experienced baker and followed this recipe exactly and it was awful. The water never completely absorbed into the cake and the flour did not cook. I have made a similar cake which includes more milk, butter and also 2 tsps of baking powder. I think the measurements of this cake is way off.
10.20.19 Wow, what a good cake! And what an interesting way to make a cake. Admittedly, I had my doubts, but it really works. Wasn’t quite sure what the consistency was supposed to be, but it’s a tender, moist cake with a soft, creamy, fudgy bottom (guess that’s where the “pudding” comes into the title), but not like the consistency of a lava cake. From a taste perspective, it’s reminiscent of a really rich, chocolate brownie. Whatever, it’s very good, very easy to make, and I wouldn’t change a thing. Thanks for sharing your recipe Melinda.