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.