Brownie skillet pudding – A recipe for the best brownie pudding baked in a cast iron pan in the oven.
I served this cake with a scoop of good vanilla ice-cream, and it tastes absolutely heavenly.
The secret behind a good chocolate cake pudding is to whisk the eggs and sugar until they are completely light and fluffy. It is important to get the right consistency for the finished cake, which should be completely crispy on top and soft and chewy in the middle.
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Brownie skillet pudding
Ingredients
Brownie skillet puddingInstructions
Brownie skillet pudding
Heat the oven to 160 C convection.
Grease a cast iron pan or a deep ovenproof frying pan. Place the pan on a baking sheet/ baking tray and add water so that it comes up about half-way on the pan.
Melt the butter in a saucepan and add the coffee. Allow the butter to cool.
Beat the eggs and sugar until light and fluffy – about 10 minutes. Mix the all-purpose flour, cocoa powder, vanilla sugar, and salt together and then whisk it into the batter, alternating with the cooled butter. Pour the batter into the pan and bake the cake for about 1 hour. The cake should be crispy on top but soft in the middle. Refrigerate the cake for 30 minutes. and then serve it with ice-cream. Enjoy!
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