it is like a baked egg custard but with a cake topping and loads of gooey chocolateness underneath:
For 1 8inch cake/pudding you will need
2 ozs unsalted butter at room temp
1/2 cup dark brown sugar
cream together
then add
2 large beaten eggs also at room temp.
and 1 1/4 cups milk ( nut milk is fine)
Fold in 1/2 cup flour and 3 tbsp good unsweetened Dutch cocoa
grease pans and sprinkle with 2 tbsp semi sweet chocolate chips
pour batter over and bake in preheated 350f oven for about 30 mins until top is firm.
Cool on wire rack, dust with powdered sugar and cocoa. Serve with whipped cream, sour cream, plain yogurt or ice cream.
There will not be any leftovers.
Variations you may add 1/4 cup chopped nuts to the batter (reduce the amount of flour by 2 tbsp)
also may add 1/4 cup chocolate liqueur, or brandy, rum etc...reduce the milk by 4 tbsp.
The Menu for today's delivery (minus the soup photographs) in photos:
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| Falafals to be cooked at client's home and tahini dip below |
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| Smoked eggplant dip served with flat bread |
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| Rustic Roasted Vegetable tart |
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| Cranberry-almond oatmeal cookies |
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| Wholewheat-fresh ginger crumble with nectarines, raspberries, apples and mango |
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| The chocolate fudge cake/pudding |
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