Monday, 13 February 2012

break time

What am I taking a break from? Designing the next issue of  SPACE | TIME , that's what! Are you excited? You should be, because this time around we'll be selling issues from our web shop and it's going to have a little "Add to Cart" button and EVERYTHING. On top of that, we have amazing content from some amazing contributors, including photos from Courtney Reagor and a visit to Owen Parrott's apartment.


So I took a tea-and-cookie break. Lately I've been craving chocolate, but I wanted to avoid the cliché Kit Kat/chocolate bar snack because 1) boooooooo Nestlé, and 2) I have time to make my own snacks. (I'm also an adult so I can bake things unsupervised, not sure if you knew that.)

The problem with chocolate cookie recipes is that they are never chocolate-y enough. The problem with brownie recipes is that I don't care for them at all. This is why I've made these flourless chocolate cakes twice in one week. They're not brownies, and they're not cookies either, but they taste how a baked chocolate anything should taste--like pure dark chocolate with a dense, barely-cake-like texture.

Actually, now that I think of it, these are pretty much a better version of those Two-Bite Brownies, except they're made with real ingredients and not shortening(??!) and ARE NOT BROWNIES.

Flourless Chocolate Cakes
Adapted from Donna Hay's Modern Classics: Book 2

Note: This recipe is for half the quantity of the original because you really don't want too many of these lying around (just look at the ingredients); although I did make this recipe twice in one week so that plan didn't work out so well. 

Makes 20 mini cakes

  • 90g (3oz) butter, chopped
  • 110g quality dark chocolate, chopped
  • 1/2 cup + 2 tbsp cane sugar or caster sugar 
  • 1/4 cup + 2 tbsp almond meal
    (I ran out so I used ground poppy seeds and it worked fine; other ground nuts will also work)
  • 1/2 cup cocoa powder, sifted
  • 3 eggs

Preheat the oven to 280 F. Place the butter, chocolate and sugar in a saucepan over low heat and stir frequently until melted. Remove from heat and let the mixture cool down a little. Place the almond meal (or substitute) and cocoa in a bowl and whisk in the chocolate mixture. Add the eggs one at a time, whisking until well combined. Do not overmix! Batter should be very shiny and fall in thick ribbons.

Grease a non-stick mini muffin tin with a little butter. Spoon the mixture almost to the top and bake for about 8-10 minutes, or until firm, but still a bit squidgy in the centre. Cool in tins, transfer to wire rack, then repeat with leftover batter.

EDIT: I just realized that these would be the perfect treat to bake someone for Valentine's Day tomorrow, if you're into that kind of crap.

Stay tuned for my next travel post: Bangkok!

No comments:

Post a Comment