Malted Chocolate Pudding Cake
Dutch processed cocoa has all the rich flavor of unsweetened cocoa powder without the bitter aftertaste, making it a perfect choice for this malted chocolate cake that makes its own fudgy sauce.
|nonstick cooking spray|
|2/3 cup||all-purpose flour|
|1/3 cup||whole-wheat pastry flour|
|3/4 cup||packed light brown sugar|
|1/4 cup||dutch processed cocoa powder, plus 2 tablespoons|
|2 teaspoons||baking powder|
|1/2 teaspoon||fine salt|
|1 cup||chocolate malt powder, such as ovaltine|
|1/2 cup||low-fat (1 percent) milk|
|1||large egg white|
|2 tablespoons||unsalted butter, melted|
|2 teaspoons||pure vanilla extract|
|1 1/2 cup||boiling water|
|confectioners' sugar, for dusting, optional|
Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.
Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.