I am writing this post sitting at a beautiful antique rosewood desk in our picturesque hotel room at Taj Savoy in freezing cold Ooty while the kids fight each other with their over-sized mock pencil swords. No, I am not a compulsive blogger or anything. I am participating in Srivalli’s blogging Marathon and I better stick to the schedule. Marathoners are one committed, disciplined, perfectionist bunch and I better stick to the plan to stay from getting kicked out. We are on our annual family vacation the whole of this week and I’d planned to have these drafted and scheduled before starting on vacation. But me being me and my kids being what they are, I am now trying to type up some barely coherent stuff sitting in Ooty trying to feel like Ruskin Bond (hey no stone-throwing, no violence, I was just trying to feel that way ok). I made these warm chocolate cakes a couple of weeks back. These warm chocolate cakes have to be served warm and no other way.
I filled the ramekins way too full and the resultant cakes had comically overflown the individual cups. I wanted to make these another time so that I could picture better looking cakes but I never had time to do them another time. So here are the overflown warm chocolate cakes.
I used the warm chocolate cake recipe from Tish Boyle’s “The Cake Book”. This is a flourless cake. It’s quite easy to make and sure to be hit with kids and adults alike. I over-baked these cakes just a tad bit maybe 2-3 minutes more, but I’d suggest sticking to the recipe exactly for the best results. I am sending these to Srivalli’s BloggingMarathon for the theme Chocolate dishes and to Srivalli’s Kid’s Potluck party.
Prep time: 20 mins
Baking time: 20 mins
Makes: 8 individual sized cakes
Eggs – 4 separated
Butter – 4 tbsp
Semisweet or Dark Chocolate – 250 gm
Sugar – ¼ cup
1 . Preheat oven to 180 degrees celsius. Butter 8 ramekins liberally and dust with sugar.
2 . Heat butter and chocolate together till the chocolate is melted. Whisk till smooth. Let cool. Beat egg yolks in a separate bowl till blended. Add half the sugar and beat until pale and thick.
3 . Beat egg whites in a clean bowl till soft peaks stage. Add the remaining sugar and beat till they form stiff peaks. Fold in the egg whites into the yolk mixture. Pour into 8 ramekins till 2/3rd full (or risk overflowing like mine) and bake for 20 mins. A toothpick inserted into centre will not come out clean. That’s how it should be. Let stand for 2 minutes. Use a paring knife to loosen the edges of the cake from the ramekin. Invert onto a plate. Serve warm.