Cake-pudding with coffee sauce and red wine ice cream

The dessert we will prepare today is a true culinary marvel: coffee sauce pudding cake with red wine ice cream. This recipe is not just a simple cake, but a delicious experience that combines the fluffy texture of sponge cake with the creaminess of the coffee sauce. It is an ideal recipe to impress guests at a special dinner or to indulge yourself on weekend evenings when you crave something truly special.

Preparation time: 20 minutes
Baking time: 40-45 minutes
Total time: 1 hour
Number of servings: 8

A brief story about the recipe

Pudding cake is a recipe that has evolved over time, with roots in the cooking traditions of many cultures. It combines elements of cake with those of pudding, offering a unique texture and a perfect taste. Additionally, the coffee sauce adds a refined note, while the red wine ice cream perfectly complements this dessert, transforming it into a true culinary masterpiece.

Ingredients

For the cake (22x22 cm pan)
- 80 g butter (melted in a double boiler)
- 1 cup (approximately 120 g) flour
- 160 g white sugar
- 1 egg
- 1 coffee essence
- 1/3 cup (approximately 80 g) milk
- 1.5 teaspoons baking powder

For the coffee sauce
- 350 ml strong coffee
- 0.5 cup brown sugar
- 0.5 cup white sugar
- 40 g cocoa powder
- 20 g dark chocolate (approximately one bar)

Step by step: Cooking the cake

1. Preparing the coffee
Start by making the coffee. In a larger saucepan, combine the strong coffee, dark chocolate, cocoa powder, and both types of sugar. Place the saucepan over low heat and stir until the chocolate is completely melted and the mixture is homogeneous. Let it simmer gently for a few minutes, then set aside.

2. Preparing the batter
In a bowl, melt the butter in a double boiler. Once melted, add the sugar and mix well until you achieve a light cream. Add the egg and coffee essence, continuing to mix to incorporate the ingredients.

3. Combining the ingredients
Start adding the milk and flour (previously mixed with baking powder) alternately to the butter and sugar mixture. Mix well each time, ensuring there are no lumps. The mixture should be homogeneous and slightly thicker than regular cake batter.

4. Preparing the sauce
The coffee sauce will be poured over the batter in the pan. Make sure it is still warm so it can be poured evenly.

5. Assembling the dessert
Line the pan with baking paper and pour the batter into the pan. After that, pour the coffee sauce over the batter, being careful to do it from a low height so as not to disturb the cake mixture.

6. Baking
Preheat the oven to 175 degrees Celsius. Place the pan in the middle of the oven and let it bake for 40-45 minutes. At the end, do the toothpick test: if it comes out clean, the cake is ready!

Serving

Once the cake is ready, let it cool slightly before cutting it into portions. Serve it warm, with a generous scoop of red wine ice cream on top. This will gently melt the cake, adding a note of freshness and a perfect contrast of temperatures.

Useful tips

- Red wine ice cream: A simple recipe for red wine ice cream will be presented in the next part of this series. It will pair perfectly with the pudding cake, bringing a balanced taste between sweetness and bitterness.

- Coffee-free version: If you prefer a coffee-free version, you can replace the coffee with almond milk or caramel syrup.

- Ingredient temperature: Make sure all ingredients are at room temperature to achieve a homogeneous and well-incorporated batter.

Calories and nutritional benefits

A serving of coffee sauce pudding cake with red wine ice cream contains approximately 350-400 calories, depending on the servings of ice cream served. It provides a quick source of energy due to its sugar content, as well as antioxidants from coffee and wine. Consumed in moderation, this dessert can be part of a balanced diet.

Frequently asked questions

1. Can I use another type of sugar?
Yes, you can experiment with coconut sugar or natural sweeteners, although the texture and final taste may vary.

2. What can I replace in the recipe?
The butter can be replaced with coconut oil for a healthier and vegan option, and the egg with ground flaxseed or mashed banana for a vegan diet.

3. How can I store leftovers?
The cake keeps well in the refrigerator, covered, for 2-3 days. The red wine ice cream can be stored in the freezer for a few weeks.

Transform this pudding cake into an unforgettable dessert and enjoy the irresistible combination of flavors! Whether you savor it on a quiet evening or serve it at a party, it is sure to bring smiles to everyone’s faces. We eagerly await the recipe for red wine ice cream, which will perfectly complement this delicious dessert!