Chocolate and Blueberry Pudding Cake
Chocolate and Blueberry Pudding Cake
Ingredients
- 1 cup (140 g) unbleached all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 pinch of salt
- ½ cup (114 g) unsalted butter, softened
- ¾ cup (180 g) lightly packed brown sugar
- 2 tbsp cocoa powder
- 1 egg
- ½ cup (125 ml) milk
- 1 cup (240 g) lightly packed brown sugar
- 2 tbsp cocoa powder
- 1 tbsp cornstarch
- 4 oz (115 g) dark chocolate, chopped
- ¾ cup (180 ml) water
- ½ cup (125 ml) 35% heavy cream
- 3 cups (450 g) blueberries (fresh or frozen)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan. Set aside.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter, sugar and cocoa powder with an electric mixer. Add the egg and beat until smooth. At low speed, add the dry ingredients alternating with the milk. Pour the batter into the prepared pan, and place the pan on a baking sheet.
Chocolate and Blueberry Pudding Cake