Flourless mocha cake. Flourless because I just couldn’t bear flour in my chocolate today. My body has been blabbering chocolate rants all day. Sleep depravity combined with stress does weird things to you.
Yet another assignment-stress creation. Flashback to undergrad days when I first started baking. I think baking has always been a sort of stress-buster for me. Whenever I am stressed, angry or sad, I have always resorted to baking. It’s therapeutic and always calms me down. And chocolate never lets me down.
And this is why I have been told so many times that I will make the perfect wife. When mad with hubby, I am more likely to kill him with overfeeding, rather than starving him like any good wife should :D
I am a lazy cook and there is no method to my madness. I would find the easiest possible way to do the most complex dishes simply because I couldn’t bother. This is one of those I think, but more likely, I baked this on a whim. No recipes, no guidance. Pure gut and my craving for chocolate. And guess what, it worked!
Fortunately I have a pretty good short term memory. Just enough to remember what I put in which amounts.
Flourless mocha cake. Firm and crisp crust, deliciously gooey in the middle. All you need is a chocolate craving and 15 mins on your hands.
Ingredients
- 400g cooking chocolate (80%-50%)
- 200g sugar
- 150g butter
- 3 tablespoons instant coffee (you can go stronger or lighter as you like)
- 200ml milk
- Cocoa powder 4 tablespoons
- 4 large eggs
Method
- Melt the butter and chocolate in a pan along with the milk. (Usually one is always advised to double boil, but I just don’t bother)
- Add to it the sugar, coffee and cocoa powder. Stir vigorously so that neither the coffee nor the chocolate powder will form clots. Set aside to cool slightly.
- Beat the eggs in a bowl separately. Add to it the chocolate mixture. Beat until mixed well.
- Oil and line a baking dish. I just used a pyrex and coated it with cooking spray because I couldn’t bother lining. Besides, the mixture is too watery and the pyrex will be more helpful in sliding the cake out once its done rather than a lined baking tray.
- Bake for about 1hr in moderate temperature or until a toothpick inserted in the middle of the cake does not come out too watery. (rather gluggy)
- Turn the cake out and sprinkle it over with some icing sugar and dig in!
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| And look who popped in to say hello while I was shooting! |
Photography – Jayani C. Senanayake. Copying, downloading these images and using them in any which way is strictly prohibited.