I'd never
consider myself a star in the kitchen, that's why I know this
recipe is easy - I've never managed to ruin it. Probably the best
thing about these cakes is that they're meant to be gooey in the
middle, so you don't have to worry about undercooking them.
I also really like that this dish is served in individual cups; it makes my guests feel I created something just for them, and I get to show off my funky tea cup collection.
From Donna Hay's
New Food Fast
5oz unsalted butter, softened
1 cup caster sugar
3/4 cups cocoa powder
2 large eggs
1 cup all purpose flour
1 t baking powder
a dash of salt
I also really like that this dish is served in individual cups; it makes my guests feel I created something just for them, and I get to show off my funky tea cup collection.
From Donna Hay's
New Food Fast5oz unsalted butter, softened
1 cup caster sugar
3/4 cups cocoa powder
2 large eggs
1 cup all purpose flour
1 t baking powder
a dash of salt
Preheat the oven to 350F.
Blend butter and sugar in a mixer until pale and creamy. Then, mix in the remaining ingredients until just combined. Spoon the batter in to oven-safe cups that are 4 to 6 oz in size. Tea cups work great for this reciepe, but make sure they can handle the heat of the oven.
Bake for about 12 to 15 minutes, depending on the size of your cups. The cakes should be set on the top, but still very soft and moist in the center. This is one dessert that is meant to fail the toothpick test. If you wait until you can insert a toothpick and it comes out clean, you've left the cakes baking too long.
Let the cups cool for a few minutes, but serve while still warm. I like to serve these with whipped cream and some strawberries for dipping.
Makes between 4 and 8 cups, depending on cup size.
You also have some fun experimenting with different flavour combinations by adding 1 tsp of your favourite extract (peppermint, orange,etc) to the recipe.
Post Comments
hcraig said – Mon, 10 Mar 2008 02:31:50 -0000 ( Flag Edit Link )
I’ve read a variation of this recipe using 1 tsp of cinnamon, and I bet nutmeg would work too.
I’d love to see someone try this and add chillies to the mix, I’m a fan of mixing chillies and chocolate, but no too many of the people in my life care for it. If anyone does try it, let me know how it turns out!