Self Saucing Chocolate Cake

Recipe by Cook's Hideout

Happy Valentines Day to everyone. After posting the Mango custard yesterday, I thought I should also post something with Chocolate for Valentines day. Valentines day without chocolate is probably unthinkable for some, but history channel says that this association happened only recently even though the roots of Valentines day go all the way back to Roman era. Chocolate is a well known aphrodisiac, but the main reason for chocolate being the center of this holiday could be the candy companies marketing strategies. Whatever it might be, here's another reason to enjoy our beloved chocolate. I saw this recipe in King...

Ingredients

• ½ cup all purpose flour
• ¼ cup sugar
• ¼ cup cocoa (Unsweetened powder)
• ¼ cup Almond meal almond flour (/)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup soy milk ((or regular milk))
• 3 tbsps (1.25l) fish stock (Oil (or use melted butter))
• 1 tsp vanilla extract
• 1 tbsp Egg water (replacer - whisked in 3tbsp (or use 1 egg))
• 1 cup Soy milk water (Hot or hot)
• ½ cup sugar
• 2 tbsp cocoa (Unsweetened powder)
• a pinch Salt

Method

1. Preheat the oven to 350°F. Grease four 8~10oz. ramekins or oven safe mugs
2. To make the Cake: Mix together the flour, sugar, cocoa, almond meal, salt and baking powder.
3. Whisk in the vanilla, oil, egg replacer mixture and milk.
4. Divide the batter among the prepared ramekins or mugs, using about 1/3 cup batter in each.
5. To make the Topping: Whisk together the sugar, cocoa and salt in a small bowl. Add about 2 heaping tablespoons of topping on each of the ramekins/ mugs.
6. Top each of the ramekins/ mugs with a ¼cup of the hot milk or water.
7. Place the ramekins/ mugs on a baking sheet and bake the cakes for 18~22 minutes. The cake should be puffy with some liquid bubbling up around the edges.
8. Serve warm with ice cream or whipped cream, if desired.

View the recipe instructions at Cook's Hideout