A Kitchen Disaster…But Only Slightly

It’s probably not the best idea to start off a blog with a post about my failures in the kitchen, but here goes anyway.

I started this recipe for Gateaux Bastille with the best of intentions. A miniature cake of the darkest dark chocolate, moist chopped prunes, and the slightest hint of rum. Sounds great, right? Well actually, it was kind of great in the end but getting there was a mess. The chocolate I melted  turned into a grainy lump (probably because I did it in the microwave), I managed to burn a few of the cakes 10 minutes before they were meant to be done, and they baked into flat little disks instead of the puffed and sunken little cakes I was hoping for.

So, they’re not pretty. The flavour on the other hand was something else.

Moist, light, dark, deep, and the tiniest bit spiced from the rum and prunes. Pretty good for a bit of a disaster.

Gateaux Bastille 

Adapted slightly from The Wednesday Chef’s post on David Lebovitz’s recipe
Makes 12 individual muffin sized cakes

6 medium sized prunes, chopped into small pieces
2 tbsp dark rum

125g bittersweet chocolate (70-85%), finely chopped
4 tbsp salted butter, cut into pieces
2 large eggs, at room temperature
3 tbsp granulated sugar

In a small bowl, mix the chopped prunes with the rum and let soak for an hour or until the prunes soak up the liquid.

Line a 12 cup muffin tin with paper cups and preheat oven to 375˚F.

Melt chocolate and butter in a medium sized bowl over a double boiler until smooth and let cool slightly.

While the chocolate mixture is cooling, whip eggs and sugar at high speed until very thick and light in colour. Mix soaked prunes and any remaining rum into the chocolate mixture and fold a third of the whipped eggs into the chocolate. This will lighten up the chocolate mixture so that it is easier to fold in the rest without deflating it. Finally, fold in the rest of the whipped eggs until just combined.

Portion into cups and bake for 30 minutes.But check after 20 minutes for doneness. It’s always a good idea to check on baked chocolate desserts before you think they’re done because they can burn pretty quickly. A toothpick inserted and pulled out almost clean means they are done.

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