When it came to doing the final chocolate dish for this series, I had no doubts as to what I will be sharing or making. When I had seen this from Pavani‘s space, I was sure I was going to be making it right away. Infact it was almost immediately that I made this. I even had another chocolate cake done, but that I will keep for another day!

This self saucing chocolate cake is such sinful, just a breeze to get done, when you are wanting for a chocolate indulgence. It was a choice of the chocolate cake and this for the boys and they opted out for the chocolate cake as it had more ganache on top. So Konda and I had a field day serving ourselves this sinful dessert.

The academic year is getting over for boys, today is their last day at school. After a 10 day vacation, they will start their new academic year. Years have surely passed away so quickly. When I started my first blog, they were just five months and Spice your Life a year later, because Peddu wanted his picture. Such fond memories come to mind every time I think of their last day at school comes. Yesterday their father even asked if they planned to shoot water at each other, which was what happened last year. With yesterday being holi, I was thankful that I didn’t have colours to manage on their white dress.

Self Saucing Chocolate Cake 

Ingredients:

All purpose flour – 1/2 cup
Sugar – 1/4 cup
Cocoa powder – 1/4 cup
Almond flour – 1/4 cup
Baking powder – 1 tsp
Salt a pinch
Milk – 1/2 cup
Melted butter – 3 tbsp
Vanilla extract – 1 tsp
Egg replacer – 1 tbsp whisked in 3 tbsp water

For the topping:

Hot milk  – 1 cup
Sugar – 1/2 cup
Cocoa powder – 2 tbsp
Salt – a pinch

How to make the cake

Preheat the oven to 185 C. Grease the ramekins or oven safe mugs.

To make the Cake:

Mix together the flour, sugar, cocoa, almond meal, salt and baking powder.
Whisk in the vanilla, butter, egg replacer mixture and milk.
Divide the batter among the prepared ramekins or mugs, using about 1/3 cup batter in each.

To make the Topping:

Whisk together the sugar, cocoa and salt in a small bowl. Add about 2 heaping tablespoons of topping on each of the ramekins.

Top each of the ramekins with a 1/4 cup of the hot milk.

Place the ramekins on a baking sheet and bake the cakes for 18 – 22 minutes. The cake should be puffy with some liquid bubbling up around the edges.

Serve warm with ice cream or whipped cream, if desired.

Sending this to Gayathri, who is hosting my Kid’s Delight event, themed on Chocolate this month.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38