For a rainy day...

It's rainy season here in my country. I feel like having something warm all day long. This one is a really good option for a rainy day..."Warm Chocolate Pudding Cake". Just to hear the sound of it makes me feel warm =) Found this recipe from Crumb Blog. I think I might want to make this but without the raspberry puree, just the warm chocolate pudding.

Warm Chocolate Pudding Cake

Raspberry Puree

• 1 cup fresh or frozen raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice
  

Cake

• 1 c flour
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 Tbsp melted butter
• 1/2 tsp vanilla extract

Topping

• 1/2 cup packed brown sugar
• 1/4 cup cocoa powder
• 1 cup boiling water
• 3/4 cup milk

Directions:

1. Preheat oven to 350F. Grease an 8×8-inch baking dish.
2. In a small saucepan set over medium-high heat, bring the raspberries, sugar and lemon juice to a boil. Cook for 2 minutes, breaking up the berries with a wooden spoon as they cook. Pass the cooked berries through a fine-mesh strainer to remove pulp and seeds, pressing to extract as much puree as possible. Set aside to cool completely.
3. Meanwhile, make the cake layer. Sift flour, white sugar, cocoa powder, baking powder and salt into a large bowl. Pour in milk, melted butter, and vanilla extract, and stir until combined. (The batter will look very thick at this stage. That’s to be expected. Keep calm and carry on.)
4. Scrape the batter into prepared baking dish, and spread it out into a more or less even layer. Spoon the raspberry puree onto the batter in large dollops.Now, prepare the topping. In a small bowl, whisk together brown sugar and cocoa powder. Sprinkle evenly onto the batter. Slowly pour in the boiling water and milk, covering the batter and topping. (Don’t panic if your cake looks like a watery mess at this point. That’s to be expected. Keep calm and carry on.)
5. Bake in preheated oven for 40 minutes, or until the mixture has separated into a dry cake-like layer on top and a soft pudding-like layer on the bottom. Let stand for about 15 minutes before spooning out into individual serving dishes, topping each with a dollop of whipped cream and fresh berries if so desired.

Note: You can make this into individually-sized desserts by using four shallow gratin dishes or ramekins instead. Simply prepare as directed, dividing each of the layers evenly between the gratin dishes, and bake for about 30-35 minutes.

(image and recipe from crumbblog.com)