My niece Gitel gave me this recipe so many years ago that some of the words are erased! I like making it when I’m short on time (when are we not?!) and need a dessert that can be made 1-2-3 with minimal mess. It results in a warm, pudding-like cake with a crunchy top and irresistible flavor. Ask the photographer and stylist. They had a field day with it!
Hot Fudge Cake
Recipe By Brynie Greisman
- Cooking and Prep: 45 m
- Serves: 10
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Contains:
Ingredients (13)
Main ingredients
Garnish
Start Cooking
Prepare the Cake
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Combine flour, sugar, two tablespoons cocoa, baking powder, and salt in a medium-sized bowl.
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Add milk, oil, and vanilla and whisk together. Spread evenly on bottom of an ungreased 9-inch square pan (if desired, line with Gefen Easy Baking Parchment Paper).
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Mix brown sugar and the rest of the cocoa and sprinkle over batter. Gently pour hot water over the entire pan. Do not stir!
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Bake for 35-40 minutes. Serve warm with whipped cream and/or ice cream, and top with ready-made caramel topping, if desired.
Variation:
Soy milk can easily be substituted for the milk for a non-dairy version of this cake.
Credits
Photography: Daniel Lailah
Food Styling: Amit Farber
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Replies:
Hi Miriam. I asked Brynie what she thought about serving it in ramekins. The dividing up of the batter combined with the water division would make it a bit complicated to divide. How about serving it in ramekins once it's done. The ice cream on top will cover it. -
Replies:
Nothing could really be bad about Hot Fudge anything, any temp.... But to answer your question, I would say that if it's being brought to room temp after just being baked it should be great. However, if it's being brought up to room temp from the fridge, then the center might not have the same softness. Either way, when you make it, invite me for dessert!
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Replies:
I put a metal pan on my hot plate inverted and then when I am up to the main for my meal, put the cake on to warm up.
I have the same question.
Can this be frozen?
Probably but really takes NO TIME to make and best eaten warm and fresh! (So says Brynie... And she's the expert.)
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-
Replies:
Hi Miriam. I asked Brynie what she thought about serving it in ramekins. The dividing up of the batter combined with the water division would make it a bit complicated to divide. How about serving it in ramekins once it's done. The ice cream on top will cover it.
-
Replies:
Nothing could really be bad about Hot Fudge anything, any temp.... But to answer your question, I would say that if it's being brought to room temp after just being baked it should be great. However, if it's being brought up to room temp from the fridge, then the center might not have the same softness. Either way, when you make it, invite me for dessert!
-
Replies:
I put a metal pan on my hot plate inverted and then when I am up to the main for my meal, put the cake on to warm up.
I have the same question.
Can this be frozen?
Probably but really takes NO TIME to make and best eaten warm and fresh! (So says Brynie... And she's the expert.)
_-_Tamar_Teitelbaum.jpg "Basil Olive Oil Cake with Strawberry Glaze")
