Wednesday, November 24, 2010

Well-Balanced Diets

So, I think in the footnote of some previous post, I mentioned "scloop" - basically the nice runny texture of par-cooked cake.  Anyway, it was Hubs' b'day not too long ago, and he made a request for the scloop cake.

If you're the type of person who can't resist taking gobs of batter from the cake-bowl, then scloop cake is most definitely for you!  I can't decide whether it's better fresh from the oven (warm and runny scloop), or after a bit of refrigeration (scloop has settled to a solid fudge-like consistency).

Did I mention that I finally capitulated and bought a couple of pairs of pants 3 sizes larger than my pre-pregnancy ones? Do I think that consuming vast quantities of scloop is going to help matters?

Anyway, I can't remember the origin of the recipe - one of those "100 Awesome Chocolate Things to Make You Fat!" cookbooks.  And it probably had a nicer name than 'Scloop Cake' - but I present it to you here, for you to replicate.  May the scloop be with you.

200g dark cooking chocolate
185g butter/margarine
4 eggs
3/4 cup of sugar
2 cups self-raising flour

Preheat Oven: 190-200 degrees C
1. Melt butter and chocolate together, and mix till satiny smooth. (if you can stop yourself from tasting this concoction, you're a better person than me!)
2. In a separate bowl, beat together eggs and sugar till light and foamy.
3. Mix chocolate and eggs together
4. Fold in the flour.
5. Stick in the oven for between 15 and 20 mins.  The scloop cake in the pic was cooked for 16 mins, and I reckon it's probably a touch underdone, but you do NOT want to over-cook this baby - because the well-cooked cakey bits are not very exciting as far as chocolate cake goes.  It really is all about the inside.
6. Let sit for a little while before you try to cut it.  Success is signalled by your cake 'slice' melting before you can transfer it to a bowl.

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