Chocolate-Hazelnut Pudding Cake

Fans of ultra-moist cakes will flip over this dessert, flavored with chocolate and hints of hazelnut liqueur.

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Prep Time 20 min
Total Time 1 hr 25 min
Servings 9

Ingredients

Cake

1: cup all-purpose flour

3/4: cup granulated sugar

1/3: cup (2 oz) hazelnuts (filberts), ground

2: tablespoons unsweetened baking cocoa

2: teaspoons baking powder

1/2: cup milk

1/4: cup hazelnut-flavored liqueur or coffee syrup

2: tablespoons vegetable oil

1: cup packed brown sugar

1/4: cup unsweetened baking cocoa

1 3/4: cups boiling water

Hazelnut Whipped Cream

3/4: cup whipping cream

1: tablespoon powdered sugar

1: tablespoon hazelnut-flavored liqueur

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Directions

1 Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
2 Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
3 Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
4 Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
5 To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.