Soft pudding cake, made with a simple batter enriched with hazelnut flour and featuring an unusual filling: chocolate pudding. A cake filled before baking, practical and very, very indulgent. Perfect for an afternoon snack, breakfast or as a dessert, it contains no butter and is enjoyed by both adults and children. To prepare our soft pudding cake you will need:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: serves 4
- Cooking methods: Oven
Ingredients
- 3 eggs
- 1/2 cup + 1 1/2 tbsp (about 120 g / 4.2 oz) sugar
- 1/3 cup (about 40 g / 1.4 oz) hazelnut flour
- 1 2/3 cups (about 200 g / 7.1 oz) all-purpose flour
- 7 tbsp (about 100 ml / 3.4 fl oz) vegetable oil
- 7 tbsp (about 100 ml / 3.4 fl oz) milk
- 1 packet (about 4 tsp) baking powder
- vanilla extract
- a pinch of salt
- 1 cup (about 250 g / 8.8 oz) chocolate pudding
Steps
Whip the eggs in a bowl with a pinch of salt and the sugar until you obtain a pale, frothy mixture.
Slowly pour in the oil and milk, add the vanilla extract and mix everything well.
Sift the flour directly over the mixture, a little at a time, add the hazelnut flour and the baking powder. Mix for a few minutes until the batter is homogeneous and free of lumps.
Line a pan with parchment paper — use an 8–8 3/4-inch (20-22 cm) pan — and pour the batter into it.
Spoon the chocolate pudding over the surface of the cake, creating small mounds.
Transfer the pan to an oven preheated to 356°F and bake for about 40–45 minutes.
When evenly browned, perform the toothpick test, remove the cake from the oven and let it cool completely.
The soft pudding cake is ready to be served; dust with powdered sugar if desired.
Bon appétit… and see you at the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
