The sheer simplicity of this recipe piqued my curiosity. The fact that it actually worked won me over! The promise of a chocolate treat (from scratch) in under 20 minutes? Surely, you jest! But I am happy to report that it works! and even better, that it works well.
Heres what I did:
1. Original recipe from Gourmet via Epicurious.com
2. Substituted whole wheat pastry flour for all purpose flour.
3. Tried various combinations of rum/Grand Marnier and raisins, dates, cranberries.
4. No glaze.
I got four servings out of the recipe. I didn't miss the glaze at all. Once cooled, the cakes were gooey, sweet and chocolatey. The cakes are best made in small portions as they don't hold up when frozen or refrigerated. Its a good recipe when you're strapped for time or just need a quick, comforting warm chocolate dessert thats not a sugar bomb. To cut to the chase, gentle reader, if I were stranded on a dessert island (ha ha) with a microwave, this is the recipe, I'd take with me.
I am quite enamored with this recipe - and could not resist sharing it. It goes to:
1. Since its so low on electric tools and requires under 5 minutes of total microwave time, its going to: Black Salt for Lights Out, Knives Out April 2. Srivalli at Cooking for All Seasons who is hosting Microwave Cooking: Cakes.
3. Lets nix the Grand Marnier and pinch some pennies. Substitute with orange juice and share it with Ginny at Just Get Floury for the Dollar Dish Duel!