Hey guys! 🙂 I’m back. And by back I mean I’m done with college and a GRADUATE now! How and when did that happen? Since a picture is worth a thousand words, here’s one that perfectly captures all my feelings right now:
But one thing I do have some idea of is what I made today! This recipe was so much fun to test (okay, taste!). It is decadent, rich and so fudgy. It is super simple. In fact, I made it twice in four days because it appealed to the lazy in me. It has only three utterly important ingredients, the rest are optional. But of course I couldn’t leave it at that, so I made a salted caramel sauce and salted caramel whipped cream. I also added some crunchy muesli for a texture variation.
Oh, I almost forgot. My blog completed a year of existence! On 15th May, 2013 I created this blog so as to keep my mind busy. Thinking about the next blog post helped drown out all the extra noise in my head, and helped me focus on what really matters: creating things. So thank you, whoever has been reading these posts 🙂 Every time I see a new view, or new like, my heart literally skips a beat and I get all happy and stuff! It truly does make a difference.
Flourless dark chocolate cake:
I used bittersweet chocolate here, because I didn’t want it to be too sweet and wanted a strong chocolate flavour. The coffee and salt are not discernible; they are here to give a certain je ne sais quoi to the chocolate and really let the flavour shine.
Makes: 6 cupcake sized portions, Duration: 25 minutes + cooling
Bittersweet chocolate – 250gms
Butter – 50gms
Eggs, whole – 3
Strong coffee decoction – 10ml
Salt – a pinch
1.Pre-heat oven to 150 degree Celsius.
2.Chop up chocolate finely for quicker melting. Melt the chocolate and butter together over a double boiler (you can also use the microwave, but I prefer the bain-marie, mainly because I do not have to worry about scorching the chocolate).
3.In a separate bowl, beat the whole eggs till foamy. It should double in quantity. Add coffee and beat. In this recipe the egg foam acts as leavening. The air in the bubbles expands due to heat, causing the cake to rise. So make sure the bubbles are small, as they are more stable than bigger air bubbles.
4.Once the chocolate mixture has cooled, add a little egg mixture while beating to loosen the chocolate, making it more fluid. Now gently fold in the rest of the egg foam.
5.Pour into moulds. Silicon moulds are ideal, because this batter STICKS! I used silicon, so I just had to peel it off. Cleaning was also easy. Alternatively, you can line a regular mould with parchment paper, or better, use cupcake liners. Pour almost all the way to the top. This batter rises, but goes flat upon cooling.
6. Bake for 20-25 minutes, or till a skewer comes out ALMOST clean. It is preferable if the center is slightly undone, since it will set upon cooking and result in oh-so-heavenly fudginess. Let cool.
Salted caramel sauce:
Makes: About half a cup; Duration: 15 minutes
Sugar – 100gms
Milk – 50ml
Butter – 10gms
Salt – to taste
1.Place sugar on heat, let it caramelize i.e turn golden.
2.Add butter. Careful, it sizzles! Mix till is combines.
3.Add milk, in two pours. Boil till all the lumps disappear.
4.Add as much salt as you like.
5.Reserve half for plating.
Salted caramel whipped cream:
Whipped cream – 50gms
Salted caramel – the remaining half
1.Mix both together.
Now assemble and voila!
And one more time, thank you so much for reading my blog 🙂