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   MSGID: 156994.cooking@1:218/700 2d66ec06   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
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   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Microwave Chocolate Pudding Cake   
    Categories: Cakes, Desserts, Chocolate   
         Yield: 5 servings   
       
   MMMMM----------------------------CAKE---------------------------------   
         6 tb (86 g) unsalted butter; in   
              - pieces   
       1/4 c  (60 miL) whole milk   
         2 ts Pure vanilla extract   
       1/2 ts Instant coffee or espresso   
              - (opt)   
       3/4 c  (165 g) packed dark brown   
              - sugar   
         1 c  (128 g) A-P flour   
       1/3 c  (32 g) unsweetened natural   
              - cocoa powder   
         1 ts Kosher salt   
       1/2 ts Baking powder   
       1/4 ts Baking soda   
      
   MMMMM--------------------------TOPPING-------------------------------   
       1/2 c  (110 g) dark brown sugar   
       1/4 c  (24 g) unsweetened natural   
              - cocoa powder   
       1/4 ts Kosher salt   
       3/4 c  Boiling water   
              Ice cream; to serve   
       
     PREPARE THE CAKE: Add the butter to a 1 1/2 to 2 quart   
     microwave-safe souffle' dish or casserole, then melt   
     the butter in short bursts in the microwave.   
        
     Whisk in the milk, vanilla and instant coffee, if using.   
     Whisk in the brown sugar, then add the flour, cocoa,   
     salt, baking powder and baking soda and whisk until just   
     combined.   
        
     MAKE THE TOPPING: In a small bowl, whisk together the   
     brown sugar, cocoa powder and salt. Sprinkle over the   
     cake batter.   
        
     Pour the boiling water over the top.   
        
     Cook in the microwave at full power until you can see   
     the set cake start to emerge through the sauce in   
     various spots and the sauce has thickened, 5 to 7   
     minutes. (It's OK to periodically stop and check   
     doneness partway through cooking.) The cake will   
     continue to set as it cools.   
        
     Serve warm, with ice cream.   
        
     By: Samantha Seneviratne   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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