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Recipe submitted by Lloyd Banks. "This desert is a chocolate lover's dream. Serve with a high-quality vanilla ice cream. Whipped cream just isn't serious enough. Utterly delicious and worth the trouble!"

Hot Fudge Pudding Cake

2 teaspoons instant coffee
1 1/2 cups water
1/3 cup Dutch-processed cocoa
1/3 cup packed brown sugar
1/3 cup granulated sugar
6 tablespoons unsalted butter
1/3 cup Dutch-processed cocoa
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup all-purpose flour
2 teaspoons baking powder (check date on can)
2/3 cup granulated sugar
1/3 cup whole milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 large egg yolk

1. Adjust oven rack to lower-middle position and preheat oven to 325*F (160*C). Lightly spray 8-inch square glass or ceramic baking dish with nonstick cooking spray.
2. Stir instant coffee into water and set aside to dissolve.
3. Stir together 1/3 cup cocoa, 1/3 cup brown sugar and 1/3 cup granulated sugar. Break up clumps with fingers. Set aside.
4. Place a ceramic bowl over a simmering saucepan of tap water. Add butter, 1/3 cup cocoa and 2 ounces chopped chocolate to the bowl to melt, stirring frequently until smooth. Set aside to cool slightly.
5. Whisk flour and baking powder together in a small bowl. Set aside.
6. Whisk 2/3 cup granulated sugar, milk, vanilla and salt in a medium bowl until combined. Whisk in one egg yolk. Add warm butter/chocolate mixture and whisk to combine. Add flour mixture and whisk batter until it's evenly moistened.
7. Pour batter into prepared baking dish and spread it evenly. Sprinkle cocoa/sugar mixture evenly over entire batter surface. Pour coffee mixture gently into a tablespoon being held just over the batter.
8. Bake until cake is puffed and bubbling and just beginning to pull away from the sides of baking dish, about 45 minutes. (Do Not Over-Bake!) Cool cake in dish on wire rack about 25 minutes before serving.

Makes 8 servings.

Cook's Notes from Lloyd:

-- If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but make sure it isn't too strong; use 1 cup of cold coffee mixed with 1/2 cup of water.
-- "Dutch-processed" cocoa doesn't have the bitterness of regular cocoa. Hershey makes both.
-- Semisweet and bittersweet chocolate is the same thing. Do not use unsweetened chocolate.
-- You'll end up using quite a few small bowls; cereal bowls work just fine.

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