Bitter chocolate cakes
(Photo@TheFoodTraveller.com - Canon PowerShot G2)
I used to bake these very often for breakfast. Alas, no longer due to lack of time. I love the taste of a simple chocolate cake loaded with a bitter chocolate flavour. I personally use very bitter chocolate (85%) and sometimes I add some extra chocolate in little pieces with slightly less bitterness (70%). Fabulous and rich; a real treat! I wish I had time for baking them more often.
Serves: 12
FlexiPoints: 5
Suggested wines: none
Ingredients:
- 180g dark chocolate (>70%)
- 120g fine sugar
- 100g self-rising flour
- 150ml single cream
- 80ml half-fat UHT milk
- 4 separated eggs
- 1 entire egg
- Margarine and salt as needed
How-to:
1. Whisk the 4 egg whites to soft peak and set aside.
2. Melt the chocolate in either a pot with a thick base or in a bowl on simmering water. Stir in the cream and the milk so as to obtain a uniform cream.
3. Work together the 4 yolks and the sugar. Add the chocolate and the flour (through a sieve). One uniform stir in the entire egg till it is fully absorbed.
4. Fold the egg whites in with a spatula and bottom-up movement.
5. Grease a 12-muffin tray with abundant margarine. Distribute the batter among the muffin cavities.
6. Bake at 190C on the second lowest slot of the oven for about 35’. Let cool down outside of the oven before eating.
Serves: 12
FlexiPoints: 5
Suggested wines: none
Ingredients:
- 180g dark chocolate (>70%)
- 120g fine sugar
- 100g self-rising flour
- 150ml single cream
- 80ml half-fat UHT milk
- 4 separated eggs
- 1 entire egg
- Margarine and salt as needed
How-to:
1. Whisk the 4 egg whites to soft peak and set aside.
2. Melt the chocolate in either a pot with a thick base or in a bowl on simmering water. Stir in the cream and the milk so as to obtain a uniform cream.
3. Work together the 4 yolks and the sugar. Add the chocolate and the flour (through a sieve). One uniform stir in the entire egg till it is fully absorbed.
4. Fold the egg whites in with a spatula and bottom-up movement.
5. Grease a 12-muffin tray with abundant margarine. Distribute the batter among the muffin cavities.
6. Bake at 190C on the second lowest slot of the oven for about 35’. Let cool down outside of the oven before eating.
posted by The Food Traveller at 10:20 PM
2 Comments:
This is exactly what I was thinking of tonight. Hmmmm... With a glass of tawny port...
I trie with port and I would not suggest it ... they are quite dry and bitter (hence not for kids as I have seen their reaction once). Maybe a sweet and fatty wine.
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