CHOCOLATE PUDDING CAKE AND HAZELNUT SAUCE

Prep Time: 10 minutes

Cooking Time: 35 minutes

Yields: 8 to 10 servings

1 cup All Purpose flour

½ cup granulated sugar

1 cup dark chocolate morsels (used Giaradelli)

¼ teaspoon salt

1 tablespoon baking powder

1 cup toasted walnut halves

1 cup sundried cranberries

3 eggs

2 tablespoons butter, softened

3/4 cup half and half

Pre heat the oven to 350 F.

Combine the dry ingredients in a mixing bowl and set aside.

Whisk eggs, butter and half and half until well combine.

Combine both wet and dry ingredients.

Pour into a baking dish, put in a baking pan, situate the pan on a rack in the bottom part of the oven.

Bake for 35 minutes until set.

Let cool just until warm.

Divide into 8 to 10 pieces. Drizzle the sauce on top and around.

Dust with confectioner’s sugar and cocoa powder and serve.

Pair with pistachio and vanilla ice cream for a complete indulgement.

HAZELNUT SAUCE

1 cup store bought hazelnut chocolate

¼ cup half and half

While the cake is baking, heat the half and half in a small sauce pot; 30 seconds to 1 minute.

Add hazelnut and continue to whisk until the cream and hazelnut are well incorporated.

Cool it down to room temperature and serve with the cake.