Chocolate English Pudding with warm Caramel Sauce - Pouding anglais au chocolat et au caramel écossais

Pouding anglais au chocolat et au caramel écossais

Updated Oct. 2012: Please note that the picture was taken years ago, when I started blogging with a point & shoot camera. I will make this dessert again and take new photos of it :) My brother still wants me to bake this dessert when he comes visit for the week-end.

My brother came to visit us in Kingston, NS in August. I decided to make this dessert. It is so good that you will lick your fingers and fight for the last piece.

English Chocolate Cake with Caramel Sauce

1 1/4 cups water
1 3/4 cups dates
1 teaspoon baking soda
1/2 cup butter -- softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 pound nuts (optional)
8 ounces chocolate chips

2 cups cream
1/2 cup butter
1 1/4 cups brown sugar
1 teaspoon vanilla extract

Preheat oven to 350F.

Put the water and dates in a saucepan. Bring to boil. Boil the dates for 3 min. Turn off the heat, add the baking soda and let cool a bit.

In a medium bowl, sift together all-purpose flour, cocoa, baking powder and salt. Whisk well.

In a large bowl, cream sugar with the soft butter. Add the eggs and vanilla. Mix well. Add half of the flour mixture and mix. Add the dates. Then finish with the flour and mix well.

Pour into a 13x9 buttered pan. Bake for 25 min.

In the meantime, bring the cream, brown sugar and butter to a boil. Boil for 4 min. on med-heat and take out 1 1/4 cups of the mix. Continue to cook what's remaining for another 10-13 min.

After 25 min., take out the cake and put on top the nuts, if using. Add the chocolate chips and pour the 1 1/4 cup of the caramel sauce on top. 

Return to oven for another 20 min.

Serve with ice cream and the caramel sauce.

Mon frère Yvon est venu nous visiter en août. En son honneur je publie cette recette de dessert qu'il a vraiment aimé. C'est tout simplement sublime.