Chocolate Cornstarch Pudding Recipe

INGREDIENTS
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

DIRECTIONS

In a saucepan, stir together sugar, cocoa, cornstarch and salt.

Place over medium heat, and stir in milk.

Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon.

Remove from heat, and stir in margarine and vanilla.

Let cool briefly, and serve warm, or chill in refrigerator until serving.

Chocolate Bomb Pudding Cake Recipe

This cake earned it's title because it's like a big bomb of chocolate exploded and took no prisoners. When you remove the springform pan ooey gooey chocolate pudding spills down the sides creating a luscious sauce, while the cake underneath is fluffy and moist. Pure chocolate heaven.

EQUIPMENT
8 inch springform pan 2 mixing bowls blender

INGREDIENTS

For the cake: 1 cup all purp flour 1/3 cups unsweetened cocoa powder 3/4 teaspoon salt 3/4 teaspoon baking powder 1 cup sugar 6 oz extra firm silken tofu (like Mori-Nu) 6 tablespoons canola oil 1/2 cup plain soymilk 2 teaspoons vanilla

For the pudding layer: 4 oz good quality bittersweet chocolate 3/4 cups sugar 1/3 cups boiling water 1/3 cup unsweetened cocoa powder

DIRECTIONS

>>Preheat oven to 350 F. Start boiling the water for the brownie layer. Chop the bittersweet chocolate. Sift together flour, salt, baking powder and 1/3 cup cocoa powder. In a blender combine the tofu, soymilk, canola oil, 1 cup sugar and vanilla. Blend until smooth. Pour the tofu mixture into the flour mixture and combine. Spread the batter into an ungreased 8 inch springform pan. In a bowl, whisk together 1/3 cup cocoa powder, 3/4 cup sugar, bittersweet chocolate and boiling water. When chocolate has dissolved, pour over the top of the batter. Bake 45 - 50 minutes. Remove from oven and let cool just until the pan is at a temperature you can handle (cake should still be hot). Move cake to a serving plate, release springform pan. Chocolate will ooze all over the cake. It's now ready to serve with a scoop or vanilla soy ice cream.