Etiquette. Does this exist in the grocery store, or with drivers anymore? I feel like it’s a lost art. Is it hard to put your shopping cart out of the way when grabbing an avocado or two so that others can get to them too? Or, is it hard when you stop to chat with someone to move aside rather than stand with your cart in the middle of the aisle, making it impossible for anyone to get by. And let’s chat a bit about driving. You know that magical stick to the right of your steering wheel? If you move it up or down it indicates to those behind you which way you intend to move on the road. Oh yes, and the courtesy wave. How about giving me one if I let ya in front of me because your stuck in a lane that’s not moving – I think this is more of a Winnipeg thing. The lack of polite people and etiquette disappointed me this weekend. But something else didn’t. Mixing butter, chocolate, honey and eggs made everything wrong, right again.
Yes that was a little rant, and I’m sorry! But JEEZE, I felt it was the theme of my weekend. Alright, alright, that aside, I did have an awesome weekend filled with a trampoline, a surprise party, sledding and some little chocolate goodness in the form of ramekin cakes.
I love individual serving sizes. They warm my heart! Especially if they mean combining anything with chocolate. I am on a flourless baking kick these days. And I have to say I’ve had a lot of recipe wins. This one though, you need to sit down for. It’s kinda life altering delicious. Yes it’s that good.
The addition of cayenne pepper with sweet chocolate will blow your mind. It’s like this little secret ingredient people can’t quite pin point, but it makes the universe better because it’s there. Wow, I’m selling this hard, so if you make it I’m hoping you totally like it. Then again yours truly loves chocolate and anything spicy. Chocolate and spicy uniting…ya that’s my kinda jam.
This recipe calls for ground almonds to create the bind that holds these mini chocolate cake wonders together. I used almond flour which worked really well so I can’t say I know how ground almonds work, but I do know that you need to try making these. For chocolates sake, it’s in your best interest! And P.S. these would be perfect for Valentine’s Day.
Please excuse my earlier rant. Honestly, I DO believe life is about loving the simple things. Like The Raisin laughing while we play, reading books together, going outside for a walk, and of course mixing chocolate and butter together. It’s all I need to make me smile. But excuse me for a moment while I get in my car and drive to the grocery store. Let’s hope it’s a good trip. But you know what? It won’t matter because when I get back home, I have The Raisin to play with and a little chocolate dessert waiting for me to devour.
Recipe from: A Couple Cooks
Yields: 2 Ramekin Cakes
1/2 Cup raw almonds (or almond flour)
3 Tbsp butter
3 Tbsp honey
1/3 cup semi sweet chocolate chips
1/4 Tsp cinnamon
1 Pinch kosher salt
1 Pinch cayenne
2 5-ounce ramekins
Icing Sugar for dusting (optional)
1 – Preheat oven to 350 degrees F. Butter both ramekins and set aside.
2 – If using whole almonds, grind them finely in a food processor until the texture is light and fluffy.
3 – In a glass measuring cup, add together the butter, honey and chocolate. Microwave for 30 seconds and stir until it’s all fully combined and the butter is melted.
4 – In a medium bowl, beat the egg with a whisk. Then add the cinnamon, cayenne, salt, and the 1/2 cup of ground almonds (or almond flour). Mix that all up and then add the chocolate mixture. Stir well to combine.
5 – Pour batter into prepared ramekins and bake for 35 minutes and until a toothpick comes out nearly clean.
6 – Let sit and cool off. Before serving lightly sift some icing sugar over top.
Chocolate, chocolate, chocolate.