Chocolate cake that will change your life

It’s a true shame that I don’t have more photos of this dessert process, so here’s to hoping I have an excuse to make it a third time where I can properly document. The reason it’s a shame it’s not better documented is because quite frankly, this is a strange recipe.

I’m going to try and explain it, but I’d recommend watching the video in the recipe so you don’t feel like you’re doing something wrong. It starts with what feels like a fairly normal cake batter experience that you add chopped halva and chocolate to. Nothing alarming yet.

Then, you make what will become the molten goodness throughout with boiling water, cocoa and brown sugar. The weird part is that you pour this ON TOP OF THE CAKE BATTER. It will feel wrong and you’ll be scared, but I promise it ends up okay. The cake batter rises over the chocolate liquid/sauce and makes magic.

Hot Chocolate & Halva Pudding via Food52

Notes for the chef:

• Unfortunately, you really can’t/shouldn’t make this in advance. You need that molten energy that results from being fresh out of the oven.

• I couldn’t find halva at the store and honestly, I didn’t know what it was until I did some Googling. Fortunately, it’s essentially sesame fudge which wasn’t difficult to make and didn’t require anything peculiar, so I followed NYT’s recipe and made this a day ahead.

• Also, this was not good leftover which breaks my heart. Granted, I did not have access to a microwave to test it out fully, so maybe there’s hope.

• Serving with vanilla ice cream is not optional, it’s essential.