You see...I ate all the chocolate. No, no - don't worry. I am firmly opposed to chocolate substitutes like carob or..."chocolate flavor," whatever that is. But I have a terribly bad habit of eating chocolate chips...and then
mug cakes came around and I ate all the unsweetened chocolate...so there I was, nine o'clock at night, staring at a canister of Ghiradelli's finest cocoa (you know, considering how much money I've sunk into them, they really ought to offer a sponsorship!)...and suddenly this came to me - a rich, creamy not-quite-set-in-the-middle flourless chocolate cake...with
cocoa!
At least there are only two servings - but I'm not going to bother with the nutritional information: this stuff ain't good for you. Unless, maybe, you top it with raspberry jam, which you should. Or not.
3 tbsp unsweetened cocoa
1/3 cup packed brown sugar
4 tbsp butter
1 egg
2 single-serving microwave and oven-safe ramekins
Melt the butter in the microwave - if you melt it directly in the ramekin you won't have to bother buttering it, just pour it from one into the other while you get your other ingredients into a blender jar. Add the cocoa and sugar first, and pour over the butter. Mix with a spoon. Add the egg and blend on high until completely blended and slightly thickened.
Scoop this mixture into your ramekins and put them in the toaster oven at 350 degrees for 10 minutes, or until the top is set but still leaves a dent when touched. Allow to cool (the flavors won't come together if it's screaming hot.) Enjoy warm - or chilled, if you can wait.
I've heard that jogging is a good way to offset the damage done by an inventive cook. Or maybe yoga.
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