so much for cutting out sugar.
Jul. 22nd, 2008 11:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
balmofgileadChocolate cake in 5 minutes has been making the rounds on the interwebs lately.
Personally, I
a) think that chocolate cake should be way darker than that
b) used up the last of my eggs making an omelet yesterday
c) can't stand the smell (and by extension, taste) of microwaved eggs at all - give me raw, baked, boiled, fried, poached, anything but microwaved
so I left out the eggs and added a little extra milk. And a dash of salt and some baking powder. And made it in a bowl. I also only nuked it for ~2 minutes in our old and slow microwave, leaving it kind of soft and dark and a bit like what I imagine molten chocolate cake is like. Which is okay and safe because there are no eggs in it. Not that I'm scared of undercooked eggs (see above), but not everyone can be as awesomely unafraid of salmonella as I am.
It was tasty...both times.
Personally, I
a) think that chocolate cake should be way darker than that
b) used up the last of my eggs making an omelet yesterday
c) can't stand the smell (and by extension, taste) of microwaved eggs at all - give me raw, baked, boiled, fried, poached, anything but microwaved
so I left out the eggs and added a little extra milk. And a dash of salt and some baking powder. And made it in a bowl. I also only nuked it for ~2 minutes in our old and slow microwave, leaving it kind of soft and dark and a bit like what I imagine molten chocolate cake is like. Which is okay and safe because there are no eggs in it. Not that I'm scared of undercooked eggs (see above), but not everyone can be as awesomely unafraid of salmonella as I am.
It was tasty...both times.
