Chocolate-espresso pudding cake from The Cake Book: Beautiful Sweet Treats for Every Craving (page 35) by Rebecca Firth

  • granulated sugar
  • eggs
  • dark chocolate
  • vanilla paste
  • unsweetened Dutch-process cocoa powder
  • espresso
  • ground espresso coffee
  • unsalted butter
  • EYB Comments

    Can substitute coffee for espresso, and vanilla extract for vanilla paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coffee for espresso, and vanilla extract for vanilla paste.

  • bwhip on December 29, 2021

    This was lovely, with intense chocolate and coffee flavor. I cut the recipe in half, and used a proportionally smaller baking dish. Instead of baking for 40 minutes, I checked it at 32, and it was probably even a bit more done than it should have been (no jiggle). The ingredients list called for strong coffee or espresso, but the instructions never said when to add it to the mixture, so I added it at the same time as the egg yolks, before the flour and whipped whites. It was delightful served warm with a bit of vanilla gelato.

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