Delia’s Squidgy Chocolate Cake

I had meant to write about a printing-press cover I have plans for making today. But I’ve had those plans since the beginning of the year, and though I’ve measured the press and dug some fat quarters from my stash, I haven’t got any further with making it.

Nor, it must be admitted, have I had much time for playing with the press. There hasn’t been much time for any crafting other than quick 5-minute cards here and there. The press cover will have to wait for a later date.

Instead, I bring you a very quick and simple chocolate cake recipe, from How to Cook by Delia Smith. Never mind those 5-minute microwave mug cakes: this one takes not much longer to prep and bake, and requires even less in the way of ingredients. And you don’t need a microwave.

Squidgy Chocolate Cake

It’s gluten and dairy free, and only contains a tablespoon of sugar. For four individual cakes. Practically healthy. Really, it’s just sweetened chocolate eggs.

For four ramekins, you need 3 eggs (separated), 1 tablespoon of cocoa powder, and 1 tablespoon of sugar, and to preheat the oven to 180C. Grease the ramekins, or the cake won’t come out cleanly. Of course, if you eat them straight from the ramekins, that probably won’t be too much of a problem.

Briskly whisk the egg yolks and sugar for about a minute, then fold in the cocoa powder. Whisk the egg whites until they form soft peaks. Fold one tablespoon into the yolk-mix, then fold in the rest.

Divide between the ramekins and pop them in the oven for about 12 minutes.

Delia does have a prune-cream recipe to go with these, but ice cream or cream would be just fine. Or raspberry coulis, perhaps. Or just eat them.

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