Need a quick chocolate fix? Why not whip up a batch of these…
WHAT YOU NEED:
1 1/2 cups groundnut oil (or any other light mild-tasting oil)
1 large egg
1 cup brown sugar
1/4 cup white flour
3/4 cup cocoa powder
100g white chocolate, grated (makes about 1 cup grated)
1 teaspoon baking powder
1/4 teaspoon salt
WHAT YOU DO:
1. Using an electric whisk, beat together the oil and sugar for about 2 mins.
2. Add the egg and beat for a further minute.
3. Sieve the flour, cocoa, baking powder and salt into the mixture and fold in.
4. Fold in the grated white chocolate. The batter will be fairly thick and stiff.
5. Divide the mixture into 12 cup cake cases.
6. Bake in preheated oven 180C/350F for about 15/16 mins. You kind of have to trust the timing – your usual method of checking if cakes are done doesn’t really work here because of the low flour content. If you push gently on one, you will feel that the top is slightly crispy, and the underneath still feels squishy, which will make you think they’re not done, but that’s just the way they are. If you were to stick a toothpick in, it would come out wet, which again would make you think they weren’t done.
7. Leave them for two or three minutes in the tin, and then with a large spoon, carefully lift the cases out and place on a cooling tray; they’re still a bit squishy at this stage so handle gently, and will look something like this, a bit bumpy and cracking:
8. Allow to cool completely. They will sink a bit in the middle.
I’ve cut one in half, notice three things:
– Firstly, the speckling effect created by the grated white chocolate.
– Secondly, how they are fudgy like chewy brownies.
– Thirdly, how they have sunk in the middle.
The fudginess and the sinking middle are the reason why I recommend eating them with a spoon, served with whipped cream or ice cream, like a dessert, as in the picture at the top, I’ll show you again…