J had started work today, leaving me this unemployed (starting work in July) girl alone. So I decided to be self-employed in the kitchen instead. Before this, besides hunting for job, we had been enjoying life; hence you see my lack of cooking/baking and more of scouring for food. Now it is time for me to fire back up my culinary skills.
My internet was down because we did not pay the phone bill. Yea, shame on me, but it just somehow slipped my mind. So I had no chance to surf around for recipes. That’s a habit of mine; looking through foodblogs in search of some inspiring recipes despite all these while I had been piling up on it.
So today with no internet, I finally look through my to-do list. It amazes me how much recipes I had saved up, with the sincere heart and hunger to make them. I was attracted by many recipes (well it is love at second sight since I had first saved them here), but the thing is, I do not have lots of essential ingredients in my pantry right now. For instance, milk or yoghurt or buttermilk or brown sugar is out. That practically cancels out most of the dessert recipes. I’m feeling sugar high right now, so I am just looking through this section. I chance upon this recipe, from the baker which I had saved in my to-do list for as long as I couldn’t remember. LOL.
Well, this recipe took my attention the second time because it is flourless and butter-less! Now this is what I call a dessert for the weight watchers. Oh yes, and it’s a cookie recipe, which the baker decides would fare much better as cupcakes. So I decided to make these mini cupcakes. boy, was it good! It was like the heaven for chocolate lovers. It is crunchy at the top and thick and gooey in the middle. The nuts lend a good crunch to the entire cake texture. Now you chocolate lovers out there, who need a fix but want to watch the waistline, go make a batch yourselves. Due to the resulting look of the cakes, I decide to name it
Mini Molten Chocolate Lava Cakes
The recipe is fairly easy. Reading the instructions I was worried at first how it would come together with just two egg whites as the liquid ingredient, but surprisingly it binds well, not too sticky to handle and the ‘dough’ taste yummy! (Yes I am a bad habit cook that loves to taste things that she cooks). Some additional steps that I added was, first toasting the walnuts for better taste and then sifting the sugar and cocoa for lighter and more uniform batter. Before baking it in my muffin pan, I cut out the baking paper to roughly line the holes because with all the sugar in the dough, it is bound to stick like madness, and I am thankful I did this step, as it helps tremendously in taking out the mini cakes with the shape still intact. I think if you have cupcake cases, it is a good time to use them here. Besides, I had split the recipe in half, because I have so little to feed and I am worried I might finish off the whole batch! Oh and I feel that the sugar amount can be further reduce by ¼ and it would be perfect, more chocolatey and less sweet, the way I would really like it.
6 tbps unsweetened Dutch-process cocoa powder
1 1/4 cups confectioners’ sugar
pinch of salt
1/2 tbps vanilla
2 large egg whites
1 cups walnuts (toasted at 200 for 5 minutes then coarsely chopped)
Preheat oven to 350F/180C
Sift together cocoa powder, confectioners sugar, and salt in a bowl
Combine the liquids, vanilla and egg whites in a bowl
Slowly add the liquids into the dry mixture, beating at low speed with an electric mixer
Then beat the batter at medium speed till glossy
Stir in the walnuts
Line the muffin pan with baking papers/cups
Spoon about two heaped tablespoon of batter into the cup
Bake in oven for 20 minutes, till it looks like molten lava
Makes 6 mini cakes