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Thursday, August 29, 2013

Molten chocolate cakes

Ghirardelli Double Chocolate Brownie Mix (You may also use flour and cocoa powder, I like using this)
1 egg
1/4 cup water
1/3 cup vegetable oil

Cocoa powder (for dusting, optional)

Sweet Chocolate Chips (molten)
Or, chocolate syrup
  1. Melt the chocolate chips in a bowl over a saucepan full of boiling water or in the microwave until they have just melted. Whisk till smooth. (You may also use chocolate syrup instead)
  2. Brush 2 ramekins with melted butter/vegetable oil, and fill with the batter (3/4th of the ramekins) made of  1 egg,1/4 cup water and 1/3 cup vegetable oil (whisked first) and Ghirardelli Double Chocolate Brownie Mix (added in installments).
  3. Spoon filling into batter. Spoon remaining batter over filling.
  4. Bake for 15-20 mins at pre-heated  oven at 350 F.
  5. You may flip the cake on a plate or serve from the ramekins, Dust a little cocoa powder, and decorate with raspberries and mint leaves.
Tip: You may also make chocolate leaves, using a rose leaf as a template. For this, you need to wash the leaves thoroughly. Then, coat the shiny sides of the leaves with molten chocolate and let it dry- chocolate side up. When the chocolate is firm, peel off the chocolate leaves and decorate the cake

Also, helpful: How to prevent cake from cracking [eHow]

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