This pudding cake is perfect for cold winter times. It is moist, chocolaty with juicy peach halves. Easy every day recipe for those who want something sweet. You can serve it with Greek yogurt, Skyr or ice cream.
0.7 cup/ 150 g butter
1,25 cup / 160 g confectioner’s sugar
0,5 cup / 60 g all-purpose flour
1/3 cup / 40 g cocoa powder
6 canned peach halves
8 dark chocolate squares
coconut flakes to sprinkle
skyr or ice cream to serve
7×10 inch / 18×25 cm baking tray
1.In a bowl whisk the eggs.
2.In a sauce pan on the low heat melt butter. Remove the pan from heat and stir in sugar.
3. Gradually add the egg mixture into the pan with butter and sugar, stirring frequently. Stir in the flour and cocoa until well combined.
4. Transfer the mixture into the greased baking tray. Sink in peach halves and chocolate squares
5. Bake about 40 minutes in the 340 F / 170 C hot oven until cooked. Sprinkle with coconut flakes and serve hot with skyr or ice cream.