You might call pudding cakes a little bit of magic. Easily concocted from a few basic ingredients, these cakes transform in the oven, where the batter on the bottom of the pan trades places with the thin chocolate mixture on top.
The real magic happens after the cake comes out of the oven. Serve it hot, and there’s a thin fudge sauce, especially good with a small dollop of ice cream on top. After the dessert cools for a few minutes in the pan, the sauce thickens and becomes more puddinglike. In the refrigerator, the sauce is mostly absorbed into the cake, making it a moist and delicious brownie.
To serve the brownie, flip it over onto a serving plate and spoon a little of the pudding over the top.
Don’t worry if it breaks; you can even spoon it into the dessert dish if you prefer.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.