Serious Eats: Recipes
Salted Caramel-Chocolate Pudding CakePudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding.
- Maldon is a type of sea salt with a large, flaky, crunchy texture. It is available in many supermarkets as well as specialty markets and online.
- Use a stainless steel nonstick skillet to brown the butter. A dark-bottomed skillet will make it difficult to see the butter as its color begins to change.
- Cake leftovers may be refrigerated and reheated before serving.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa.