Hot fudge pudding cake

Time 55 minutes
Yields Serves 8
Hot fudge pudding cake
(Ricardo DeAratanha / Los Angeles Times)

Heat the oven to 350 degrees. In a mixing bowl, combine 4 tablespoons of the cocoa with the sugar, flour, baking powder and salt. Toss with a fork until well mixed.


Stir in the half-and-half and butter and mix well. Fold in the nuts. Spread the batter evenly into a 9-inch round or square baking dish, smoothing the top.


Combine the remaining cocoa with the brown sugar, mixing well, and distribute evenly over the top of the batter. Pour 1 3/4 cups hot water evenly over the top.


Bake 45 minutes. Remove the dish to a trivet to cool slightly and scoop the pudding onto dessert plates, with or without ice cream.

This is best if you use a top-quality Dutch process cocoa such as Valrhona, Fauchon or La Maison du Chocolat.

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