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Prep 20min
Total1hr25min
Servings9
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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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Steps
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.
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Through the years, pudding cakes have been known as sponge pudding, cake-top pudding, sponge custard and upside-down pudding.
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