Not sure the word "gooeyest" even exists...
but how else can i describe it? Backtracking my line of thoughts a bit for your benefit, last Saturday was the day of The Lunch (see here for the complete story). Was wondering what to make for pudding though...do I go with a very light fruity desert like poached pears in mulled wine for example to stay seasonal...but then again maybe too daring for my friends... or do I? Do I? Go the Full Monty?!After all if you are going to be bad, you better do it right so I ended up making some plain chocolate brownies (an adapted recipe from Jamie oliver's Red Nose Day booklet)...I realised only tonight they tasted a lot like the Reine de Sabah cake we used to make...that's how I came to think of that one!
Reine de Sabah is a rich, melt in the mouth, slightly uncooked chocolate cake. You don't need to serve it with anything but if you insist, I'd say add 1 scoop of really good quality vanilla ice cream on the side. the trick is getting the vooking time perfectly right, and that depends on your oven so you might have to practice a bit...but who mind practicing when it comes to chocolate puddings hey!
You'll need:
120 dark chocolate
60g of butter
125g of sugar (icing preferably)
30g of plain flour
3 eggs
100g of ground almonds
Melt the chocolate and butter in a bowl over a pan with simmering water
take off the heat and allow to cool slightly
Add the sugar, the egg yolks (1 by one, stirring all the time), the flour and the almonds
in a separate bowl whisk the egg whites into ferm peaks
Fold gently the egg whites into the chocolate mixture
Pour into a buttered and floured cake tin
sprinkle with a few sliced almonds on top (optional)
Bake for 20 -25 minutes at 180 degres
Check after 20 minutes - the centre of the cake should be just cooked enough (dip a knife blade in the centre of the cake it should come out clean)
As I say, practice makes perfect for that one!
