Chocolate Brandy Pudding Cake Recipes

CHOCOLATE & BRANDY PUDDING CAKE

Steps:

• Preheat your oven to 300 degrees F. Grease a 9" x 9" baking pan.
• In a large bowl, combine the flour, 1/4 cup of sugar, 1/4 cup of cocoa, the baking powder, baking soda, salt and cinnamon. Slowly add the milk, oil and vanilla extract stirring after each addition. Stir until batter is thick.
• Spread the batter evenly into the prepared baking pan. In a bowl, combine the brown sugar with the 1/4c sugar and the 1/4c cocoa. Sprinkle (or sift) the top of the batter with the sugar mixture. Mix the water and brandy together. Then pour the water and brandy over the entire top.
• Bake approximately 30 minutes or until the cake is set around the sides and the top is loose and bubbly. Cool in the pan on a rack for 10 minutes. Slice or scoop to serve.
• Serve with a complementary scoop of ice cream.
• CHERRY VARIATION: DO THIS FIRST: Drain cherry juice and set aside. Soak cherry's in brandy. Continued with step 1 of the recipe. Add the cherry juice to the batter.
• When batter is in prepared pan, remove cherry's from brandy, After pouring the water/brandy mixture onto the cake, arrange the cherry's on the top of the cake.
• Serve with dollop of whipped creme.

CHOCOLATE BRANDY PUDDING

Steps:

• Preheat oven to 180 C.
• Lightly grease 8 ramekins.
• Melt cho and butter in bowl over pot of simmering water.
• Set aside when combined and melted.
• Using electric beaters beat sugar and eggs and yolks together till pale.
• Fold choc mixture into egg mixture alternately with flour.
• Spoon pudding into ramekins, cook 15 minutes till just set.
• Set aside for 15 minutes then pour a little brandy over each pudding.
• Dust with cocoa and serve with ice cream.