Old Fashioned Hot Fudge Pudding Cake

 Hot Fudge Pudding Cake

When I was a girl, I used to make this recipe for our big family - it was delicious.  It came from my mother's Betty Crocker Cookbook, circa 1950's.  As you can see, it has no egg in it and also, very little butter or milk.  I remember being told this was a recipe that was created during WWII when the above items were rationed.

Double the recipe for a large family -  The recipe below is for a 9" square pan and should serve 8-9 people.  I normally double the recipe and bake in a 13 x 9 x 2 pan.  Enjoy!

Cake:

    1 cup all-purpose flour

    ¾ cup granulated sugar

    2 tablespoons Dutch processed cocoa

    2 teaspoons baking powder

    ¼ teaspoon salt

    ½ cup non-dairy milk substitute - soy, almond, light coconut milk, etc.  (or dairy milk)

    1 teaspoon vanilla extract

    2 tablespoons margarine (or butter), melted

 Topping:

    1 cup light brown sugar

    ¼ cup Dutch processed cocoa

    ¼ teaspoon salt

This water mixture will make the topping turn into the hot fudge pudding:

    1¾ cup nearly boiling water

    2 teaspoons vanilla extract

Heat oven to 350ºF.

Measure flour, granulated sugar, 2 tablespoons cocoa, the baking powder and ¼ teaspoon salt into a mixing bowl. Stir in non-dairy milk substitute (or dairy milk), 1 teaspoon vanilla and melted margarine (or butter). Spread batter in an un-greased 9-inch square pan.

Stir together brown sugar, ¼ teaspoon salt and ¼ cup cocoa; sprinkle over batter. (some like to sprinkle chopped walnuts on top, at this stage.  I have never used them)

Stir 2 teaspoons vanilla into hot water and pour gently over all. DO NOT STIR!

During baking, the 'cake' portion will rise to the top and the hot fudge pudding will settle to the bottom.

Bake 45 minutes. Serve warm.  Top with non-dairy whipped topping, non-dairy ice-cream or if you are having a dairy meal, - go for it with vanilla ice cream or whipped cream.

Note:  If preparing for Shabbat, bake before candle lighting and simply cool on a rack on your blech.

Can be made (K) parve or (dairy)

Chocolate Mousse Pie

Most chocolate mousse recipes contain raw egg.  This recipe contains no egg at all.  It is easy, fail-proof if you follow the easy directions, and will feed many as it is very rich.  Enjoy!
 

Crust

    21 chocolate cookies such as chocolate graham cracker-type cookies

    1/4 cup (1/2 stick) unsalted butter, (or margarine) cut into pieces, room temperature

Mousse

    12 ounces dark chili chocolate or semisweet chocolate, finely chopped

    1 teaspoon vanilla extract or use half tsp. vanilla extract and half tsp. almond extract

    Pinch of salt

    3 3/4 cups chilled whipping cream – Divided.

    1/4 cup sugar

Garnish

    Chocolate shavings (optional) but really, very pretty!
    Mint leaves, washed and dried
    Assorted berries

Preparation:

For Crust:

Preheat oven to 350°F. Line bottom of 9-inch-diameter springform pan with baking paper (parchment paper) and then butter or oil lightly. Finely grind cookies in processor or put them in a plastic bag and beat them to small crumbs with a rolling pin or wine bottle. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Combine chocolate, vanilla/almond extract and salt in processor or blender.

Bring 1 cup cream to boil in heavy small saucepan. With processor running,  gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings, mint leaves and optional fruit.

Serving:

Remove pie from refrigerator and using a thin knife, run this around the edges of the spring form pan and crust.  Gently unlock the hinged side and removed the spring form pan.  Using a cake knife, dipped in hot water, cut the chocolate mousse pie and remove using a cake server - decorate plated pieces with remaining whipped cream and optional garnish. (Don't forget you have parchment paper under the bottom crust!)

K (D)