I had a craving for sweetness tonight after biking for 90 minutes and to manage the day’s emotions… yeah yeah, I sometime indulge in eating sweets as a way to smile again.
I cancelled Easter’s ski weekend. I am preparing for being isolated again for at least a few weeks.
So what if, after exercising, i let a little sugar go a long way… although i don’t recommend this strategy every day, once in a while, just enjoy it!
I set to try a new recipe at 21:30. I wanted a simple 20 minutes gluten free flourless chocolate cake. Obviously, there are many recipes out there and i read a few, digested and simplified to fit my objective.
So here we go:
1 part or cup chocolate
1/2 part butter
Melt in microwave.
Mix with 1 part sugar and add
4 eggs
A bit of salt.
A bit of vanilla.
Pour in round pie glass plate.
375f for 15-20 min.
Let chill.
While was cooking: prepare home made whipped cream with 1/2-1 cup cold 35% cream and some sugar. Whip by hand until tendonitis symptoms appear
Serve warm with raspberries.
Result: failed. Cooking time was not enough. Too moist. I should’ve let it cook 25-30 min but it’s getting late and i wanted my cake. First time experiment, making mistake is how I learn.
But after the first bite… OMG it’s still very good! I mean, how can butter, chocolate and sugar not be awesome??
I will call it: « great mistake undercooked chocolate cake »
Martin Pham Dinh 