Chocolate spoon cake. It may have once been a popular restaurant dessert, and on your own it’s an easy way to feel just a little bit more fancy. I adopted it from Dorie Greenspan’s Baking: From My Home to Yours, where it’s referred to as “warm gooey chocolate cake.” It is baked in ramekins which are placed on a cookie sheet, and the batter is prepared by sifting a third cup of flour with 3 tablespoons of unsweetened cocoa powder and a pinch of salt. Separately, you melt 4 ounces of chocolate and a stick of butter in a double boiler (which I manufacture by placing a bowl on top of a saucepan of boiling water), and then combine the melted sauce with 2 eggs, an egg yolk, and 6 tablespoons of sugar, followed by the dry ingredients. I tried baking it for 11 minutes, but next time I would do it for nine or less. You want to eat it right out of the oven, and you want it poised right on the threshold between bread and pudding. It has a bitter taste which could be adjusted with more sugar, but as it is it seems like a more adult way to eat chocolate.
(Photo: Pointe-Claire Windmill, Montreal.)
365 Days of Food 