It has a couple of steps, but is still very easy to make. You'll need to take a trip to the store, however, unless you keep a can of evaporated milk on hand.
Below are the dry and wet ingredients. You start out making the sauce, in bowl at right.
While the sauce is cooking, prepare the main batter and pour (or spoon -- this is a thick batter) into the baking pan.
Next, pour the liquid sauce over the batter. You'll be sure at this point, that the recipe is not correct, but forge ahead. Place in the oven and wait for the magic.
This cake-like dessert will emerge from the oven. The sauce is at the bottom.
I followed the directions exactly, but I didn't sift the flour, or resift it. Except for angel food cakes, sifting never seems worth the trouble. (In the old days, people sifted flour to remove debris and insects; these days, fortunately, that's no longer necessary.) I also served it room temperature, at work the next day, and it was delicious.
I'm with you on the sifting. I hardly ever bother, but to admit it is almost a sacrilege. Thanks for sharing. This one looks well worth the time spent!ReplyDelete
Why I do, in fact, have a can (or two) of evaporated milk on hand! (It's a necessity for making caramels.) I rarely sift either, but I do whisk my dry ingredients . . . well, sometimes. If I'd not already started brownies this evening, I would have made this instead. Sounds perfect for a cold, damp evening.ReplyDelete
Hi, I make an updated version of this recipe that calls for regular milk, and instead of making a sauce you sprinkle a brown sugar/cocoa mixture over the top of the batter and then pour boiling water over all before baking. No sifting required. It is always delicious, and we serve it to company with raspberry sauce and whipped cream--very fancy. I always enjoy your blog posts, most recently made the lemon chiffon pie and gingerbread with great success. Thank you for all the wonderful recipes!ReplyDelete
OMG, looks amazing! I love chocolate! Great recipe!ReplyDelete