Malted Chocolate Pudding Cake
- Nonstick cooking spray
- 2/3 cup all-purpose flour
- 1/3 cup whole-wheat pastry flour
- 3/4 cup packed light brown sugar
- 1/4 cup Dutch processed cocoa powder, plus 2 tablespoons
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup chocolate malt powder, such as Ovaltine
- 1/2 cup low-fat (1 percent) milk
- 1 large egg white
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 1/2 cups boiling water
- Confectioners' sugar, for dusting, optional
- 1.
- Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
- 2.
- Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl.
- In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves.
- Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
- 3.
- Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter.
- Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter.
- Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
- Cool for 30 minutes on a wire rack.
- If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.
- Nutritional analysis per serving
- Calories 203; Total Fat 6g (Sat Fat 2.5g, Mono Fat 1g, Poly Fat 0g) ; Protein 4g; Carb 37g; Fiber 1g; Cholesterol 12mg; Sodium 294mg
nonstick cooking spray, allpurpose, flour, brown sugar, dutch, baking powder, salt, chocolate malt, lowfat, egg white, unsalted butter, vanilla, boiling water, confectioners
Taken from www.foodnetwork.com/recipes/food-network-kitchens/malted-chocolate-pudding-cake-recipe.html (may not work)