No matter what, everyone deserves to be spoiled on Valentines Day. Food, especially food that would upset your doctor, is a great way to do that. One recipe to treat yourself with is the Drunken Hot-Fudge Pudding Cake from Lynn Marie Hulsman’s Bourbon Desserts (buy her book here). This cake is absolutely sinful and the perfect way to top off your Valentines Day.
1 cup flour
2 teaspoons baking powder
1/2 cup cocoa, divided
1/2 teaspoon salt
1 cup brown sugar, divided
1/2 cup milk
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon bourbon
4 tablespoons (1/2 stick) butter, melted
plus, 1 tablespoon, chilled, for greasing pan
1/2 cup semi-sweet chocolate chips
1 tablespoon instant espresso powder
1/2 cup hot water
Preheat oven to 350 degrees F. Butter a 9-inch square cake pan.
In a large bowl combine the flour, baking powder, 1/4 cup cocoa, salt, and 1/2 cup brown sugar. Whisk to combine. Add the milk, vanilla, egg yolk, bourbon, and melted butter. Spread into the prepared pan.
In a small bowl combine the remaining brown sugar and cocoa. Whisk to combine and break up clumps.
Sprinkle the chocolate chips over the cake batter, distributing evenly, then sprinkle on the cocoa-sugar mixture.
Combine the espresso powder with the hot water and pour it gently over the top, but do not stir.
Bake for about 40 minutes or until the edges of the cake set up and brown, but the center still has a bit of jiggle. The middle part of the cake should look like a warm, rich custard.
Cool the entire pan on a wire rack for about 20 minutes before cutting into 9 squares. Serve warm.
Store in refrigerator, tightly covered with plastic wrap or foil, for up to 1 week. Rewarm before serving.