Monday, July 2, 2012

Bitten by Sarah Graham

bitten. is a fun, funky, relevant recipe book for twenty- and thirty-somethings who love life, love food, love their friends, and love to squeeze the last drop from their time and money.
The blurb can be found here

Page 154 presents a delight in everything chocolate-worthy.  I flipped through the pages craving chocolate and came out with a mouthful (or should I say MOUTHFULLS) of pure chocolatey heaven.  My week of non-stop running at gym can be owed to this delicious recipe from Sarah Graham's (afoodieliveshere blogger and unpretentious cook) Bitten (Published by Random House Struik).

Mini Molten Chocolate cakes

Serves 8 | Prep 10mins | Baking Time: 10-12minutes

Ingredients

300g dark chocolate, roughly chopped
50g unsalted butter, softened
150g icing sugar
4 eggs
1tsp vanilla extract
2Tbsp cake flour
50g white chocolate, roughly chopped


Method


  1. Preheat oven 200 degrees and lightly grease eight holes in a muffin or cupcake tin with a little butter.
  2. Melt dark chocolate in a saucepan over a low heat, stirring regularly so that you get a silky texture. Allow to cool slightly.
  3. Cream together the butter and icing sugar in a mixing bowl and slowly add eggs and vanilla extract.
  4. Add the flour, mix gently and then add the melted chocolate. Mix a little more until its nice and smooth, and then stir in the white chocolate bits.
  5. Divide the mixture between the holes in the tin and bake for 10-12 minutes. Remove the cakes from the tin as soon as possible and serve with whipped cream.

You can get your copy of Bitten  from your nearest Exclusive Books

Find Sarah Graham



My thoughts:
The recipe was incredibly easy to follow - easier to follow than to lose the calories gained.  I ended up making 12 instead of the 8, and better for it, because if the cakes were any bigger they would leave you with a sickly rich feeling.  They are divinly rich and gooey.  I also baked them for 15mins as mine were too gooey to remove from the tin.  I would advise letting them cool rather than whipping them out immediately and then warming them up if need be.  They taste good: hot, cold, or even on toast.

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