Sunday, June 6, 2010

Chocolate cakes gone nuts

I made these cakes last Sunday, when I had an urgent craving for something chocolaty. That doesn't happen too often, as I always say that fruit is my chocolate, meaning that while I would kill for a nice bowl of fresh fruit, I wouldn't necessarily do so for a piece of chocolate.
These chocolate cakes do taste really really good though, especially with the crunchy nuts on top - and what's even better: it only takes about 10 minutes to prepare them! On top of that, you don't need any exotic ingredients. Thus, they are the perfect cake to make when the stores are closed and your choices are limited to what your fridge and kitchen pantries have to offer. 

copyright of all photos j.

Chocolate cakes

80 g dark chocolate
30 g butter
1 egg
30 g sugar
25 g flour
a pinch of baking powder
some walnuts, or pecan nuts or whatever suits your mood

Preheat the oven at 180 °C. Use a double boiler to melt the chocolate and the butter. Add the sugar and the egg yoke. Wisp until smooth and then set aside to let it cool off. Now beat the egg white. Once the chocolate-butter-sugar-egg yoke-mix (yummmm) has cooled off a little, add the flour and the baking powder. Then, slowly fold in the egg white. Pour the dough into four cup cake molds and topp off with the nuts of your choice. Bake 15-20 minutes until the risen cakes are ready to serve. They taste best straight out of the oven, when they are still warm, and a little vanilla ice cream never hurt anyone...
This recipe makes 4 small cakes which is the perfect size for a single household. I count on your calculating skills if you want to make more than just four.
And, for the love of God, do not really serve lillies of the valley with the cake, unless you claim that your baking skills are to die for...

1 comment:

  1. Absolutely mouthwatering - and I think the statement that 'a little vanilla ice-cream never hurt anyone' might become one of my favourite ones ...