aiy cuidado

ok, i never mastered spanish. at one point, i almost started understanding my friend’s abuelita in mexico after traveling around michoacán for almost a month. one of the things i regret in college was to not live abroad & be immersed in the language & culture. i wish i did because i could have yelled at the kids next door for running up & down three flights of unfinished, no railing deck over the weekend. wtf?

so i tried out a new recipe from the gigantic pile of clippings i have. this one comes from another issue of real simple. i no longer have a subscription but its good to know i can now find the recipe online if i ever want to make it again.  i’ll post it here just in case:

Hot Chocolate Cake / Real Simple / Feb 06


  • 8 tablespoons (1 stick) unsalted butter, plus extra for coating
  • 3 tablespoons all-purpose flour, plus extra for dusting
  • 1/2 cup sugar, plus extra for dusting
  • 10 ounces semisweet chocolate, coarsely chopped
  • 4 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini marshmallows
  • 2 tablespoons unsweetened cocoa powder


  1. Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean.
  2. Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
  3. Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it’s fully incorporated.
  4. Ladle the batter into each cup until it’s about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

it asked to make it in cups or a big round cake, i did neither. instead, i put it into little pot pie pans, so i can give a few away & not worry about the container.

cake or tart?

the final taste test. even though there was only 3 tbspn of flour, it tasted like a flourless chocolate cake. i need a nice cup of coffee to eat this thing. delish!




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