2 days down...... I don't even wanna know how many more till freedom.
By the way, this post is dedicated to a special friend of mine Wen 'Penguin' Yuin, who told me in school today that my blog was dead. ;-) Anyways, SPM has been really sapping me dry, and quite frankly, I can't wait for it all to be over. In the meantime however, I still have to slog at subjects I can't say I really like*coughmoralcough*. But I'm allowing myself a bit of blogging time today, so here's a recipe that I used a while ago and have been meaning to share.
By the way, this post is dedicated to a special friend of mine Wen 'Penguin' Yuin, who told me in school today that my blog was dead. ;-) Anyways, SPM has been really sapping me dry, and quite frankly, I can't wait for it all to be over. In the meantime however, I still have to slog at subjects I can't say I really like*coughmoralcough*. But I'm allowing myself a bit of blogging time today, so here's a recipe that I used a while ago and have been meaning to share.
Flourless Chocolate Cake~200 g semi sweet chocolate
~2/3 cups sugar
~6 eggs
~100 g butter, softened
~pinch of salt
~1/2 cup cream, whipped to stiff peaks.
1) melt chocolate over a bow of simmering water and let cool.
2) beat together butter and sugar and salt till light and fluffy.
3)beat in eggs one at a time, the mixture should thicken by the time all the eggs are beaten in.
4)GENTLY fold in the whipped cream.
5) pour into an 8-inch round cake pan, that has been buttered and lined or floured. Cover this with a sheet of aluminium foil 6) put the set up into another bigger pan that will still fit in your oven. 7)carry the lot and place in a 160'C oven. 8) pour hot water into the 2nd pan till it fills up halfway.
9) bake for 1-1 1/2 hours.
10) when you take it out, the middle of the cake will be a wee bit jiggly, don't worry about that. Take the cake pan (the one with the cake in it) out and wipe the bottom dry. Let it cool on a wire rack.
11) chill for 3hours-overnight.
12) Turn out onto serving plate, and go straight to heaven. :-D
I know the purple part seems a bit fiddly, but don't worry, it's actually REALLY simple. You're basically just putting your cake pan, into ANOTHER cake pan filled with water. This helps everything cook evenly. And OH MY CUPCAKE is it worth it.
I took one bite out of this baby and I...oh.....I mean I......aaaahhh......I actually......oh yeeeesss..... I.....nearly......GOD....
Let's just say I had to have a moment alone after the first bite. ;-)
Happy baking!
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