Recipe Ingredients
- 1 cup (2 sticks) unsalted butter, melted, plus more for baking dish
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/2 teaspoons instant espresso powder
- 3/4 teaspoon kosher salt
- 1 cup raspberries, for serving
- Vanilla bean ice cream, for serving
Recipe Directions
- Preheat oven to 325°F and coat a 2-inch deep 2 quart baking dish with butter.
- Sift cocoa powder and flour together in medium bowl. Beat sugar, eggs, vanilla, espresso powder and salt together using an electric hand mixer in separate large bowl until very thick and light in color, about 6 to 7 minutes. Add dry ingredients into wet ingredients until beat on low speed until just combined. Pour in butter and beat until just combined.
- Pour batter into prepared baking dish. Place baking dish inside a large baking pan or roasting pan. Pour hot water inside the baking pan until it reaches halfway up the baking dish. Bake until a toothpick inserted into the edge comes out halfway clean, and the top of the pudding forms a hard top, about 1 hour.
- Allow to cool at room temperature for at least 5 minutes. Serve with raspberries and ice cream.
