City Palate

The Harvest Issue - September October 2017

Chocolate Hazelnut Pudding Cake
Nov/Dec 2009

Because all nuts go well with chocolate, this cake can be made with peanut butter, almond butter or pecan butter.

Cake batter:

1/2 c. all-purpose flour

1/4 c. sugar

1/2 t. baking powder

pinch of salt

1/3 c. milk

1/4 c. hazelnut butter (recipe below)

1 T. canola oil

Topping:

1/2 c. sugar

1/4 c. cocoa

1 c. boiling water

Preheat the oven to 375°F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the milk, hazelnut butter and canola oil and stir the batter just until smooth. Spread it into an 8”x 8” pan that has been sprayed with nonstick spray.

In the same bowl, stir together the sugar and cocoa; sprinkle over the cake. Pour boiling water evenly overtop – don’t stir – and bake the cake for 30 minutes, until it’s springy to the touch. Serve the pudding cake warm, with vanilla ice cream or whipped cream. Serves 6.

Hazelnut Butter: toast skinned hazelnuts in the oven until they are golden and fragrant. Put the nuts into a food processor with a pinch of salt and process them until they are finely ground. Scrape the sides of the bowl, turn the machine back on and add 1/2 t. of canola oil per cup of nuts you started with; process 2 to 3 minutes. When the oil escapes from the nuts, you’ll have a batch of thick, pasty nut butter.



Desserts