Monday, 21 October 2013

Chocolate rubble

It was my birthday yesterday! Turning 27 wasn't bad at all. Though I wish I was turning 18 instead or least 25..but alas. I mean, the sound of 27 doesn't have that ring to it, but well...aargh.

Anyway, it was my birthday and I celebrated alright. And I ushered in my birthday with a sinful chocolate dessert — I call it Chocolate rubble. Too be honest, I had set out to make rum balls and it was on a sudden whim (and slight technical glitches - power cut) that I came up with the chocolate rubble. It is no instance of culinary ingenuity, but it makes for a heck of a comfort dessert/ indulgence currency.


Butter - 100 gms
Sugar - 180 gms
Plain flour - 100 gms
Cocoa powder - 50 gms
Baking powder: 1/4 tsp
Eggs - 2
Vanilla - 1 tsp
Pinch of salt
Raisins - 50 gms (soaked in 1/2 cup rum overnight)
Rum - 50 ml
Slivered glazed cherries - 20 gms


 STEP 1: Flour and grease your cake tin and keep (I used a 2 lb tin). Preheat oven at 175 degree centigrade.

 STEP 2: Heat and melt the butter in a bowl. Remove from heat and stir in the sugar.  Add the eggs one by one and combine well. Stir in the vanilla extract.

 STEP 3: Now stir in the cocoa powder, flour, baking powder and salt. That's how the batter should be — thick, gooey, one word YUM

STEP 4: Spread the batter in the cake tin.

Now those who have read my post on brownies inspired by Angie's recipe from would know that the first 4 steps are the same as the brownies. Now comes the twist in the tale. 

Step 5: Bake it in the oven at 175 degree centigrade for 18 minutes. Bring it out and let is rest for about 10 minutes. 

Step 6: With fork break up the gooey cake batter, turning in into a rough mash
(not a paste). Add the rum-soaked raisins, the glazed cherries and the 50 ml rum and mix. Cool and refrigerate. Or have it warm.

What you'll have is a moist, gooey chocolate rubble that'll melt in the mouth and stick to your palate and the rum will warm the cockles of your heart. A decadent treat indeed. 

Now if you want, you can turn them into balls ones it has been in the fridge for half and hour and  roll it in unsweetened cocoa powder. And Voila you have rum balls (minus the frosting but I personally do not like frosting on rum balls). 

As clock struck twelve I put the first spoonful and with such a start to the day, it couldn't have gone wrong. And predictably I had one of the best birthdays in a long time.  Midnight surprises#early morning drive# breakfast off the streets # gifts# food#crab for the first time# family# friends# the friend# — overall, awesomeness. 


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