Today, A, E and I made a successful lava cake. To top it off, we added Haagen Daas vanilla ice cream and sliced frozen strawberries. It was soooo delish! The picture is not that great, but the taste was phenomenal. I think that it was because 71% dark chocolate was used (Ritter extra fine dark chocolate squares). I had been worried that the cake wouldn’t turn out becuase all the egg ingredients had been beaten together all at once instead of beating the whole egg separately first. However, this didn’t seem to affect the cake negatively. Also, the batter wasn’t so fragile that ambitious folding affected it much.Having some ooey gooey yummy dark chocolate left over, we decided to put it into our white chocolate almost vegan cookies (not a drop of butter or egg is in the dough!). Unfortunately, I had forgotten to mention that the cookies needed to be flattened before baking. So 1″ balls of cookie were popped into the oven, but didn’t flatten. So halfway through, we realized our error and decided to flatten. However, by this point, the chocolate had already been softened and exploded all over the top of the cookie as they were being flattened. Nonetheless, this was such a delicious cookie and low fat to boot! It didn’t taste vegan at all! It tasted like a rich normal white chocolate chip cookie. It really amazes me how solid fat could be taken out without any ill effect.
I’m new at this blogging thing and a little green on the baking.
My profession won’t take me anywhere near a kitchen (unfortunately), but hopefully this blog will. Please leave me your feedback and comments.