Pudding Cake 8/98

Categories:
cakes, desserts

2 tablespoon unsalted butter; softened
1/4 cup boiling water
1/3 cup unsweetened cocoa
1 tablespoon dark rum
1/2 cup plus 2 tb sugar
1/8 teaspoon salt
3 large egg yolks
2 tablespoon all purpose flour
1 cup milk
3 egg whites; room temperature

Adjust oven rack to center position and preheat oven to 325. Spray Pam in 6 custard dishes. Lay a folded dish towel in the bottom of a roasting pan and set dishes in pan. Bring several quarts of water to a boil for water bath. Make a rather thick cocoa paste by slowly stirring the 1/4 cup water into cocoa. Cool the paste slightly, then stir in the rum. Meanwhile in a mixing bowl, mash 2 TB. butter together with sugar and salt using a wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in the cocoa mixture, then stir in milk. In another bowl, beat egg whites to stiff, moist peaks. Gently whisk egg whites into batter just until no large lumps remain. Immediately ladle (don't pour) batter into dishes and put into roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of custard dishes. Bake until cake center is set and springs back when gently touched, about 25 minutes. Remove from oven and let stand in water bath for an additional 10 minutes. Serve warm, at room temperature, or chilled. Sprinkle some powdered sugar on top, then add a dollop of whipped cream.

Yield: 6 servings