Here it is!
It’s what you’ve all been waiting for! The chocolate dessert of your dreams! A mocha pudding cake that provokes none of the familiar guilt you’ve known all too well from former indulgence in lessor confectionary delights. On the contrary, you will feel indulged while congratulating yourself for having the wisdom and insight to make healthful choices for your earthly temple. (That’s your body. 😉 )
Seriously though, this mocha pudding cake is beyond the beyond of what we have come to expect from “healthy desserts”. I first found this recipe years ago in my “Cooking Light Five Star Recipes” cookbook. At the time, I trusted them for healthy food choices. I had no idea that I would ever look back and see the error of my ways. Going over that recipe now, I can’t believe I ever thought it was good for me. The old recipe is loaded with sugar! But, I am a changed woman now (well, sort of) and I’m here to impart all my relatively newfound knowledge to you, my friends.
Please, indulge in good health.
MOCHA PUDDING CAKE – REMAKE
Step 1: Preheat oven to 350º
Step 2: Butter 6 – 8 oz. ramekins and place them on a baking sheet. (I use my fingers to coat the inside of the dish. It’s faster and more thorough.)
1/2 cup Red Mill gluten free flour blend
¼ cup buckwheat flour
¼ cup blanched almond flour
¼ cup cocoa powder
¼ cup date sugar
2 teaspoons baking powder
½ teaspoon salt (I use Himalayan – pink)
1 Tablespoon instant coffee granules
1 teaspoon spoonable Truvia
Step 3: In a medium bowl, combine the dry ingredients with a whisk or sift until no lumps remain and set aside.
1/3 cup date paste (how to make)
½ cup milk
3 Tablespoons avocado oil
1 Tablespoon raw honey
Step 4: In a small bowl, combine the wet ingredients with a whisk until smooth and set aside.
1 cup water
1 Tablespoon cocoa powder
2 Tablespoons date sugar
1 Tablespoon raw honey
Step 5: In a small saucepan, bring 1 cup water to boil.
Step 6: In a small dish, sift or whisk together the 1T. cocoa powder and 2 T. date sugar to break up any lumps and set aside.
Step 7: Combine the wet and dry ingredients from steps 3 and 4 until smooth. (It will be a thick batter.)
Step 8: Spoon batter into the 6 ramekins, distributing equally.
Step 9: Use a spoon to sprinkle the dry topping mix over the batter equally.
Step 10: Remove pan of boiling water from stove and stir in 1 T. raw honey until it dissolves.
Step 11: Pour hot honey water over the batter in each ramekin, again as equally as you can. (Just eyeball it.)
Step 12: Put the baking sheet of ramekins in the oven and bake for 15-17 minutes. Remove from oven and let cool some, but be sure to eat it while it is warm. (It’s still delicious no matter what temperature!)
You can serve it with fresh whipped cream. YUM! Soft, warm, satisfying YUM!