Chocolate Pudding Cake

I've been yearning for a cast-iron skillet for quite some time - transferable from stovetop to oven and back again, these pans ensure a wonderfully even distribution of heat and delicious flavor. I finally decided to splurge on the 10-inch skillet from Le Creuset, which only set me back $54. Unlike other cast-iron skillets, it does not need to be seasoned, which helps retain the authentic flavor of whatever you're making. Tonight is the first night I'm putting it to use, but look for more cast-iron skillet recipes in the future!

Spoon one cup all-purpose flour into a measuring cup and level with a knife. Sift together with 3/4 cup raw sugar, 1/2 cup unsweetened cocoa, 2 teaspoons baking powder, and 1/4 tsp. salt, over a large bowl (a fine sieve works just fine if you don't have a flour sifter).

Stir in 3/4 cup plain soy milk, 3 tablespoons melted vegan butter (such as Earth Balance) and 1 teaspoon vanilla extract. Set aside.

Combine 1 and 1/2 cups water with 1 and 1/2 cups raw sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.

Place your 10-inch cast iron skillet in the oven at 375 degrees fro 15 minutes. Remove from the oven - careful of the handle! It will be very hot - and add an additional tablespoon of vegan butter, swirling so it coats the surface evenly. Spoon the chocolate mixture into the skillet, spreading evenly. Pour the water mixture on top, but don't stir (it will bubble slightly).

Place in the oven, still at 375 degrees, for about 28 minutes, until the cake is set. Let stand for 10 minutes before serving

Divide into 8 equal portions, each of which is 360 calories. Yum!


A delicious gooey piece of pudding.

Cost:
sugar $3.19