Gluten-Free Hot Fudge Chocolate Pudding Cake reminds me of chocolate molten cake with an ooey gooey center. Sponsored by The Hershey Company.
Valentine’s Day is just around the corner and I’ve been trying to come up with some decadently delicious chocolatey desserts with a healthier twist. After all, what’s Valentine’s Day without chocolate?
I remember when the Chocolate Molten Cake first became popular. The ooey gooey center reminded me of the Tunnel of Fudge Cake – does anyone remember that? I know, I’m showing my age.
Well, this Hot Fudge Chocolate Pudding Cake is kind of like the chocolate molten cake and chocolate tunnel cake rolled into one dessert.
It’s super rich, so definitely a treat, but I’ve made it a bit healthier by using whole grain oat flour and cutting back on the amount of sugar in the original recipe from Hershey’s Kitchens.
While you’re enjoying a bite of this warm, ooey, gooey, decadent chocolatey dessert, let me share a little bit about a project in Ghana that caught my attention last summer during my visit to The Hershey Company. Ghana is near and dear to my heart because I lost a Ghanaian friend to cancer a little over a year ago. I got to know her husband, her mom and relatives. They are all such warm, gentle people with good hearts and a positive outlook. At the time, I had no idea that Ghana was a leading cocoa producing country and one of the top peanut producing countries in the world.
The Hershey Company has partnered with Project Peanut Butter to make a difference in childhood malnourishment in Ghana. So, what is Project Peanut Butter? It’s an organization started by Dr. Manary, who has committed his life to solving childhood malnutrition. He helped develop Ready to Use Therapeutic Foods (RUTFs). RUTFs are peanut-based, vitamin-enriched nutritional packets that have resulted in 95% of children recovering from malnourishment compared to 25-40% from traditional hospital therapies. It has been called the most effective method to treat malnourished children around the world. Project Peanut Butter is currently operating in Malawi, Sierra Leone and Mali.
Through this partnership, The Hershey Company and Project Peanut Butter are bringing a life-saving program to children in rural Ghana, where poverty causes malnourishment among children. Childhood malnutrition levels in sub-Sahara Africa, an area that includes Ghana, are the highest in the world. The Hershey Company has funded the construction of a factory in Ghana that will produce RUTFs. These RUTFs will be distributed to relief agencies, who provide the product to malnourished children in Ghana at no cost to them or their families.
In my mind, this project is a double win. Not only will children be nursed back to health, but the local economy will benefit too from a new market for their peanut crops, and the resultant creation of jobs. In addition, Project Peanut Butter will also work to improve the peanut farming sector by providing farmers with access to higher quality inputs and better planting and harvest techniques.
In Dr. Manary’s words, “Project Peanut Butter Ghana will both address the urgent need to reduce malnourishment among children and increase the capacity of peanut farming to be a source of food long into the future.“
Now let’s eat cake!
Gluten-Free Hot Fudge Chocolate Pudding Cake
- 1/2 cup organic coconut sugar divided
- 1/2 cup oat flour
- 4 tablespoons Hershey's unsweetened cocoa powder divided
- 1 teaspoon instant coffee
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 cup unsweetened soy milk
- 2 tablespoon organic butter melted
- 1 teaspoon vanilla
- 1/2 cup plus 2 tablespoons hot water
Preheat oven to 350 degrees. In a medium bowl, whisk together 1/4 cup coconut sugar, oat flour, 2 tablespoons cocoa, coffee, cinnamon, baking powder and salt. Stir in soy milk, butter and vanilla and mix until smooth. Divide batter between two small baking dishes (I used 2 cup capacity baking dishes that were 5" in diameter). In a small bowl, mix together remaining 1/4 cup coconut sugar and remaining 2 tablespoons cocoa. Sprinkle on top of batter in both dishes. Pour hot water over top; do not stir.
Bake 16-18 minutes, until center is almost set but still a bit wobbly. Remove from oven; let stand 15 minutes. To serve, spoon sauce from bottom of dish over top.
Delicious served with a little whipped cream (not included in nutrition values). Inspired by Hershey's Hot Fudge Pudding Cake.
Disclosure: This blog post was sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are my own.