Shelly's Recipe

CHOCOLATE BROWNIE PUDDLE CAKE

Category: Cakes

3/4 cups plus 2 tbsp unsalted butter
3 (3 oz) squares bittersweet chocolate, coarsely chopped
1/2 cup cocoa
1 cup plus 3 tbsp sugar
3 eggs
2 tbsp vanilla
1/3 cup plus 1 tbsp cream cheese
Pinch of salt
1/2 cup flour
1 cup toasted pecans (optional)

Ganache (for the puddles)
3 squares bittersweet chocolate coarsely chopped
1/2 cup whipping cream

Preheat oven to 325. Lightly grease a 9 1/2 inch springform pan or coat with cooking spray. Line bottom with parchment paper or foil. Then lightly grease or spray paper or foil.

To make the brownies, melt butter and chocolate in a small saucepan set over low heat, stirring occasionally, or place in a dish and microwave on medium power, uncovered until melted from 1 1/2 to 2 minutes. Pour into a large mixing bowl.

Using a whisk, stir in cocoa, then sugar until just mixed. Beat in eggs and vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour until just moistened. Stir in nuts (optional). Pour into prepared pan and spread evenly. Bake in centre of 325F oven until cake tester inserted 1 inch comes out clean (about 35 to 40 minutes).

Meanwhile, prepare puddle glaze. In a small saucepan set over low heat, melt chocolate in whipping cream, stirring often until just smooth.

Remove from heat and let stand while brownie base is baking. Or, place in a small microwave-safe bowl and microwave on high, uncovered, until very warm, about 30 to 40 seconds. Stir until smooth.

When brownie is baked, place pan on a cooling rack. Lightly butter handle tip of a wooden spoon, 1/2 inch in diameter or less. Poke holes through crust, but not right to bottom forming from 18 to 20 holes in hot brownie base, spacing evenly apart.

Using a spoon or a sealed reclosable plastic bag with a small piece of a corner cut off; fill each hole with chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so you can top up holes with remaining filling until they spill over onto the cake (now you have the puddles and the name of the cake).

Covered, brownie tart will keep well at room temperature for several days, in the refrigerator for 3 to 4 weeks or it can be frozen for several months. Sprinkle top with confectioners sugar.