Looking for a decadent dessert for Valentine’s Day? How about a spicy and sweet mix between brownie and pudding? This recipe uses Burns & McCoy Gold 79 sauce providing a heat that builds over time. Pair with ice cream for the ultimate chocolate indulgence.
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Prep Time: 10 minutes
Cook Time: 65 minutes
1 stick butter, plus extra for buttering the dish
½ c applesauce
1½ c sugar
¾ c cocoa powder
½ c all-purpose flour
1 tsp vanilla extract
1 bottle Burns & McCoy Gold 79
Ice cream, for serving
Preheat the oven to 325F. Butter a 2-qt (7x11) baking dish. You will need a slightly bigger dish for a water bath. I placed the 2-qt dish in a 3-qt (9x13) dish.
Melt 1 stick of butter and let cool. Sift cocoa powder and flour together. Set aside. Mix together eggs and sugar until thick and the mix turns light yellow. Add hot sauce, vanilla, cocoa powder-flour mix, and applesauce. Mix only until combined. Slowly pour in butter. Mix just until combined.
Pour mix into the buttered dish. Place the dish into the larger dish. Add hot tap water to outer dish to come halfway up the side. Bake approximately 65 minutes. The cake has a super spongy texture and may appear under cooked. Bake until a toothpick inserted comes out mostly clean.
Let cool and top with ice cream.
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