Probably the best chocolate pudding cake everrrrrr

February 5, 2012
Chocolate fondant

Don’t even think about not making it…

This I think is the best chocolate cake slash pudding that you will ever consume. I’m pretty confident that anyone who likes chocolate and goo will go a bit crazy for this little piece of deliciousness.

My friend/partner in cooking crimes stumbled across this whilst putting together a menu for her ‘Come Dine With Me’ meal. (If you don’t know it’s a UK show where 4/5 people fight it off to hold the best dinner party). I am pretty sure she cannot fail with this amazing pudding.

Here’s the recipe: Thanks Curt

Ingredients:

  • butter, for greasing
  • 90 g flour, plus extra for sprinkling
  • 125 g dark chocolate, 70% cocoa solids broken in pieces
  • 125 g unsalted butter
  • 2 whole eggs
  • 2 egg yolks
  • 65 g caster sugar

Method

1. Preheat the oven to 200°C/gas 6. Place a baking tray in the oven to heat.

2. Grease the insides of four *ramekins with butter. Sprinkle with flour.

3. Melt the chocolate in a bowl set over a pan of simmering water.

4. Stir the butter into the melted chocolate.

5. Put the whole eggs, the yolks and the sugar in a large bowl or standing mixer. Whisk for 5-7 minutes until light and foamy.

6. Fold in the melted chocolate, then whisk in the flour.

7. Pour the mixture into moulds. Place on the hot baking tray and bake in the oven for 10 minutes until firm.

8. Run the tip of a knife round the edge of the mould. Turn out onto serving plates and add a few raspberries dusted with icing sugar.

We didn’t go for the whole rasberry thing this time but I’m sure it’s a great combo. However, it was darn delish with glorious carbalicious dollops of double cream.

*On a slightly separate but related note, we realised our love for the word “ramekin”


3 minute micro-onde marvel (aka the best cake ever)

February 20, 2011

Microwaved heaven on a plate (p.s this photo does NOT do this cake justice...)

My move to France was difficult as a baking fanatic because I found myself for months without an oven. This means my cake making activities have been kept to a minimum…but thanks to my new-found (equally sweet-toothed) friends I can get my regular butter/sugar mix fix at chez-their house.

Three minutes is all it takes....

However, yesterday I had a little baking sesh with said friends and OMG I discovered probably one of the best chocolate cakes in the world (I owe you big time whoever invented it) and do you know what? It took ten minutes to mix up and…

three minutes to cook in the microwave. This means I can make this at home, sans oven!! woopwoop……(I am going to get very fat though).

The funniest thing is, at the same time we attempted to make some kind of gooey, caramel filled cupcake thing, which took us literally two hours of stirring, mixing, melting and glooping but this resulted in a broken bowl, 20 or so minutes in the oven, resulting in a cake with literally no flavour….the lesson? Don’t judge a cake by its cooking time!

Microwave cake:


That means:

Three eggs (we rebelled and used two – was still to die for)

150g butter

160g dark cooking choc

150g sugar

60g flour

Make:

Melt butter+choc

Flour+sugar

Egg action

Time to combine...

Now all we need to do is…..


And by the time you’ve made a cuppa..

DING!

What gorgeous creation…