Toblerone cake

Lately, my friends and I are really into the pudding cake. As in, between my roommates and I, and Ashley, we probably make four a week. This is a lot, but they are easy and delicious. Last week, for family day dinner, we decided to up the ante a bit and make the slightly more complicated, but still quicker version, the Toblerone cake, which I think Paige found on Tastespotting. Sadly, I think we may have overcooked it a little, but it was still amazing, and just a bit richer than the pudding cake. We doubled the recipe and made two ramekins of oozy cake.

The recipe was in grams, which is workable thanks to our surprisingly well-used kitchen scale. And, I think, because chocolate bar quantity is in weight.

• 1 egg
• 25 grams of sugar
• 20 grams of flour
• 50 grams of butter
• 50 grams of Toblerone bar
• 20 grams of bittersweet chocolate

I should mention that this is the kind of ratio I support: the most chocolate, a lot of butter, some sugar, and a little bit of flour. So, you beat the egg and the sugar, then add in the flour and beat it some more. In a double boiler (or, my version called “small pot in a large pot”) melt the two chocolates, and add in the butter when they’re smooth. Fold the chocolate into the other mixture until it too is smooth. Pour the mixture into a well-greased ramekin, and cook for ten minutes at 400. Take the cake out of the ramekin immediately after it comes out of the oven.

This is a good recipe, but I think we’re probably sticking to the pudding cake for less intensely-planned meals, since it is pretty rich.