If you've been on Instagram and Facebook lately, you'd have known by now that I have recently uploaded pictures of my recent baking adventure with chocolate.
Don't roll your eyes in boredom just yet; yes, this recipe may be similar to those, but I've excluded the use of chocolate powder (since I ran out of it) and added soy flour and bread crumbs (instead of allowing it to rot in the fridge after purchasing it from Woolworths Australia last summer) as an experiment.
Needless to say, to convince a fussy critic in Mama Carrie was no easy feat.
100 g soy flour
100 g cake/pastry flour
1/2 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp milk powder
Splash of bread crumbs
1/4 cup of softened butter
1/2 tsp vanilla extract
1 tsp rose water
1 cup of milk
200g softened chocolate bars
Oil a 9.5" pie plate.
Sift all dry ingredients into one medium-sized bowl and set aside.
In a large bowl, pour the vanilla and rose water.
Add the eggs, 1/2 milk and 1/2 of the dry mixture before beating it together with an electric mixer until a sticky concoction arises.
Alternate between the rest of the mixture and the milk.
Combine the melted chocolate into the damp batter.
Lay the batter into the prepared baking dish and bake at 180°C/ 356°F for approximately 20 minutes.
Lower the temperature to 160°C/320°F on the bottom tier and bake for another 20 minutes.
Insert a wooden stick and if the stick is coated with only the melted chocolate, it's ready to be served.
It is definitely best eaten with a mug of espresso or Americano. *winks*