Step 1

Position rack in middle of oven. Preheat oven to 350°F (180°C). Have ready a 9 ½-inch by 1 ½-inch (23 cm by 4 cm) ovenproof glass or ceramic pie plate set on an aluminum foil or parchment paper lined half-sheet pan.

Step 2

In a small bowl gently whisk together the flour, ¼ cup (21 g) of the cocoa, sugar, baking powder and salt. (You can do this right in your deep-dish pie plate, but it can make a mess. Go for it if you are neat – or daring).

Step 3

Gently whisk the milk and oil into the dry mixture until combined; mixture will be thick. Scrape into your deep-dish pie plate if not in there already; smooth the top with a small offset spatula.

Step 4

In a clean small bowl whisk together the brown sugar, remaining cocoa, and espresso powder, if using. Sprinkle this mixture over the top of your batter in the pie pan, then sprinkle chocolate evenly over all. Very slowly pour the boiling water evenly over pudding cake mixture, but do not stir.

Step 5

Bake for about 30 minutes until the surface appears dry, but you do not want it baked dry all the way through. If you were to test with a toothpick, just insert the toothpick in the top ¼-inch (6 mm), not all the way down; that’s where all the gooey fudgy pudding resides! The toothpick in the top section will test clean. Allow to sit for about 3 minutes before serving. Delicious served with a scoop of ice cream, or a dollop of whipped cream.