Chocolate Pudding Covered Cake
(Cukulatali Puding Kaplamali Kek)
5 eggs, room temperature
1 1/2 cup sugar
250 gr unsalted butter, room temperature
1 tsp vanilla extract
1 cup flour
1 cup rice flour
1/2 cup cocoa powder
1 tsp baking powder
Cake mold with a hole in the centre
1 1/2 cup milk, cold
Beat the butter with sugar, egg and vanilla extract using a wooden spoon (or mixer) in a large bowl. Then add flour, rice flour, cocoa powder and baking powder. Mix for a few minutes. Pour into the oiled mold.
Preheat the oven to 375 F (190 C). Place the mold on the middle rack. Bake for about 50 minutes until the toothpick comes out clean. Wait for 15 minutes, then pour the cold milk slowly all over the cake. Then place the cake on the plate. When it cools down, pour Chocolate Pudding all over. Sprinkle some crushed pistacchio on top, then serve.
1 + 3/4 cup = 425 ml milk
1/2 or 3/4 cup sugar
4 tbsp corn starch
1/4 cup water
1/3 cup cocoa
Melt the corn starch in the water in a medium sized pot. Add sugar, cocoa and milk, and stir constantly on medium-high heat. When you see the bubbles on the surface, cook for one more minute. Don't stop stirring. Pour all over the cake.
* If you use Piyale Kakaolu Puding use 425 ml milk instead of 750 ml.