Bittersweet Chocolate Pudding Cake with Butterscotch Sauce

Serves 10

FOR THE CHOCOLATE PUDDING CAKE

• 3 ¼ cup all purpose flour

• ¼ teaspoon salt

• 1 teaspoon baking soda

• ½ cup plus 2 tablespoons unsweetened cocoa powder

• 1 cup butter

• 3 ¼ cups firmly packed light brown sugar

• 4 cups eggs

• 1 teaspoon vanilla extract

• ¾ cup hot water

FOR THE BUTTERSCOTCH SAUCE

• 2 cups firmly packed light brown sugar

• 1 cup butter

• 1 cup heavy cream

• 3 tablespoon light corn syrup

METHOD FOR THE CHOCOLATE PUDDING CAKE:

1. Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder.

2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light.

3. Add the eggs, one at a time, beating well after each addition.

4. Beat in the vanilla.

5. Stir in the flour mixture.

6. Preheat the oven to 350°F and lightly grease a 2-quart baking dish.

7. Spoon the batter into the dish.

8. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water.

9. Pour the liquid over the batter and place the baking dish into a larger pan.

10. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish.

11. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish.

METHOD FOR THE BUTTERSCOTCH SAUCE:

1. Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat.

TO ASSEMBLE:

1. Serve the pudding warm with the warm butterscotch sauce.