Monday, March 22, 2010

The OH EM GE experience.

So what dose one do when they've been pretty much sick for the past two months? You dive into something warm, moist... and chocolate.

I know what some of you were thinking. Dirty minds.

This is the next best thing! The best part is that it is 100% homemade and took less then an hour to prepare and forever to savor.

It is decadent, moist and isn't overwhelmed by the chocolate gooey-ness that little bit of heaven on earth offers.

This will make 6-8 3.5 oz ramekins. I buy my ramekins from World Market for 2.99 for a set of four.


1 cup and three tablespoons of flour
1 and 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of white sugar
1/4 cup of vegetable oil
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract

For chocolate sauce-
2/3 cup cocoa powder
1 cup milk
1 and 2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla


Preheat your oven to 350 ° F and spray your ramekins with non-cooking spray, don't forget the sides of the ramekins.

1- In your mixing bowl add all the dry ingredients until well combined.

2- Add in the 1/4 cup of veg oil until crumbs appear.

3- Add in the milk, egg and vanilla. Mix until just combined. This is not a boxed cake mix, you will produce a tougher cake if you mix it too much. Set aside.

For chocolate sauce-

1- In a pan add your sugar, milk, cinnamon and coco powder. Take a wisk or a fork and mix until well combined.

2- Bring to a boil and TIME it for ONE minute. When it has boiled for a minute, remove it from heat and add in the vanilla. It is ready to use.

Back to the cake-

1- Take the chocolate sauce and use about three tablespoons on the bottom of each ramekin.

2- Use an even amount of cake batter and slowly pour it over the chocolate sauce. I would say start with 1/4 cup at a time, I fly by the handle and don't care if there is more in one then the other.

3- Place the ramekins on a cookie sheet and bake for 30-35 minutes until a knife comes out clean, you might get some chocolate sauce but that is ok.

4- It is best while warm and with some of the chocolate sauce on top.

Final thoughts:
This is was an experiment. I knew what I wanted and I was going to try to achieve what I was looking for.

I first wanted to make an upside down chocolate cake with this, it did not turn out as I thought it would. That in it's self knocked down a star because I wanted to play with the plating of this, I thought a sliced strawberry over the sauce and a fine dusting of powdered sugar would make an excellent plating. But as you can tell the rustic plating seems just as delicious as a more upscale plating would. Being able to dig into this was heavenly, you close your mouth and utter an "Oh my God..." is exactly what you need when you need it.

That being said, this was exactly what I wanted when it came to taste, texture and form. Now I have extras to store in the fridge and reheat when the craving comes.

This recipe gets four stars out of five.


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