Hot Fudge Pudding Cake

The picture doesn't really do this dessert justice. We make this quite a bit, and Brandon has decided that he likes it better than chocolate flourless cake! When you make it, you pout coffee over the top of the whole thing, and while it bakes, the coffee soaks down through the sugar and chocolate and makes cake with hot fudge on the bottom! It is AWESOME!

Ingredients

2 t. instant coffee

1 1/2 c. water

2/3 c. (2 1/2 ounces) Dutch-processed cocoa powder

1/3 c. (1 3/4 ounces) packed brown sugar

1 c. (7 ounces) sugar

6 T. butter

2 oz high quality semi or bittersweet chocolate, chopped

3/4 c. (3 3/4 ounces) flour

2 t. baking powder

1 T. vanilla

1/3 c. whole milk

1/4 t. salt

1 egg yolk

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2. Stir instant coffee into water; set aside to dissolve.
3. Stir together 1/3 cup cocoa, brown sugar, and 1/3 cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
4. Melt butter, remaining 1/3 cup cocoa, and chocolate in small bowl; whisk until smooth and set aside to cool slightly.
5. Whisk flour and baking powder in small bowl to combine; set aside.
6. Whisk remaining 2/3 cup sugar, vanilla, milk, and salt in medium bowl until combined; whisk in yolk.
7. Whisk chocolate mixture into egg mixture until well combined.  Add flour mixture and whisk until batter is evenly moistened.
8. Pour batter into prepared baking dish and spread evenly to sides and corners.
9. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter)
10. Pour coffee mixture gently over cocoa mixture.
11. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minutes. (Do not overbake.)
12. Cool cake in dish on wire rack about 25 minutes before serving.