Today is my blogiversary… the first one I’ve remembered to celebrate!
Three years have passed quickly and I am still loving every minute of this blogging lark. Every visitor, every comment, every like, every share brings a smile to my face and makes me glad that I do this. My photography, cooking and baking have all improved so much through this endeavour, but most importantly to me, I have been involved in some awesome groups of cooks and bakers and have made some truly wonderful friends. I am looking forward to my future in the blogosphere and I hope you’ll come along for the ride! 🙂
No flour, no nuts, just intense, fudgy chocolate goodness for a special occasion!
200g (7oz) good quality (72% cocoa) dark chocolate,
50g (3 1/2 tbsp) unsalted butter + extra for greasing
3 large eggs yolks
50g (1/4 cup packed) brown sugar
2 large egg whites
80ml (1/3 cup) double cream
approx. 2 tbsp cocoa powder
Preheat oven to 175°C (350°F). Butter 6 x 1/2 cup ramekins and dust generously with cocoa powder (you won’t be able to turn them out – this is just for extra chocolate flavour). Set aside.
Melt chocolate and butter together in a double boiler or in a bowl set over a pan of simmering water, ensuring that the bottom of the bowl is not touching the water. When chocolate and butter have completely melted, stir until smooth. Set aside to cool.
Whisk egg yolks and sugar until pale and creamy, about 3 minutes.
In a separate bowl, whisk the egg whites until stiff peaks form.
Add chocolate mixture to egg yolk mixture, then add cream and beat together well.
Fold in egg whites carefully with a spatula.
Spoon mixture into prepared ramekins, arrange on a baking sheet and bake in centre of oven for 18 minutes. They should still be wobbly.
Allow the cakes to cool completely in the ramekins. Refrigerate for at least an hour.
Serve in the ramekins with whipped cream or ice cream, or dust with icing sugar or cocoa.