Mayan Pudding Cake


1 ½ cups (375 mL) semi-sweet chocolate chips

½ cup (125 mL) butter

¾ cup (175 mL) sugar

4 eggs

1 cup (250 mL) all-purpose flour

½ tsp (2 mL) cinnamon

¼ tsp (1 mL) baking powder

¼ tsp (1 mL) cayenne pepper

½ tsp (2 mL) salt, divided

½ cup (125 mL) sliced almonds

2 tsp (10 mL) olive oil

1 tsp (5 mL) brown sugar



Pre-heat oven to 350°F (180°C). Grease a 9 x 9 inch (22 x 22 cm) pan. Microwave chocolate chips and butter in a large microwave safe bowl, on high, for 1 to 1 ½ minutes or until mixture has melted. Stir at 30 second intervals. Beat in sugar until incorporated. Beat in eggs, one at a time, just until blended. Beat in flour, cinnamon, baking powder, cayenne pepper and ¼ tsp (1 mL) salt. Pour batter into prepared pan. In small bowl, combine almonds, olive oil, brown sugar and remaining salt. Sprinkle almond mixture over batter in pan. Bake at 350°F (180°C) for about 25 minutes. Center should be soft. Cool on a wire rack for 5 minutes and serve warm.


Makes 9 servings


Nutrients per serving:

Calories: 435.7

Carbohydrate: 47.8g

Protein: 7.1g

Fat: 26.6g

Sodium: 225.4mg