Recipe blurb goes here….. I know it’s not really soup season, but I LOVE soup all year long. If you know me or have Hello everyone, I’m BACK!!!! Hope you all didn’t miss me too much😜 If you follow me on Instagram you may know that I just had my second son, he is one month old! We are so very obsessed with our little bundle of joy. While I did enjoy my time recovering and hanging out with the kids, I really missed being in the kitchen. With Diwali being right around the corner, I thought I would post a dessert recipe for you all to enjoy!
I have tried and tested this recipe MONTHS ago… but I never took the time out to remake it and photograph it. I finally did it though, I’m so happy with the turn out. It is seriously SO delicious. Serve it with malai kulfi ice cream or plain old vanilla and it is TO DIE FOR. Please take my word for it and make this, you will not regret it.
I have used The chai box all chai’d up for my chai element. if you don’t want to purchase that then simply just add 1 tsp of the chai masala to the chocolate. Although I highly recommend their chais. It is seriously sooooo good and fragrant. It’s owned by a South Asian woman who is so passionate about her chai.
I’m wishing you all a VERY happy and healthy Diwali. I hope its filled with lots of love, family, and FOOD!
As always stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 15 minutes | Total time: 30 minutes | Makes: 4 servings |
Ingredients:
- 1 (8 oz.) cup semi-sweet baking chocolate , chopped
- 4 eggs, room temperature
- 4 tbsp butter, room temperature + more for greasing the ramekins
- 6 tbsp sugar
- 4 tbsp all purpose flour
- ¼ tsp cardamom powder
- ¼ tsp salt
- 2 tbsp of chai liquid
- Powdered sugar to garnish (optional)
- Malai kulfi ice cream to serve with it (optional)
Chai
- 1/2 cup water
- 1 tbsp All chai’d up by The Chai Box
Directions:
- Pre-heat the oven to 425 degrees.
- Grease the ramekins with butter and set-aside until ready to use.
- In saucepan bring the chai and water to a simmer, strain and put aside until ready to use.
- In a microwave safe bowl add the chopped chocolate and microwave in 30 seconds intervals, stirring in between each interval until the chocolate has completely melted.
- Add the 2 tbsp of the chai liquid into the chocolate and mix well.
- In a mixing bowl add sugar and cut up butter, mix with an electric mixer until its creamy, incorporated, and lump free.
- Add the eggs in and mix until everything is mixed well and the eggs start to foam.
- Add the flour, salt, and cardamom powder. Mix until everything is combined well.
- Add 1/3 of the chocolate and fold together. Add the rest of the chocolate and gently fold it in until everything is smooth and combined together.
- Pour the batter into the greased ramekins.
- Bake for 10 minutes. Then let the ramekins cool for 5 minutes.
- Once they have cooled on a dessert plate flip them upside down.
- Sprinkle with some powdered sugar and serve with ice cream and serve HOT!
Notes:
- If you don’t have all chai’d up, you can use 1 tsp of chai masala.
- I used baker brand baking chocolate, you can also use Ghirardelli brand. Both easily available at any supermarket.
- You can replace the eggs with store bought egg replacer.
- you can use flax seed meal 1 tbsp of flax seed meal + 2.5 tbsp water = 1 egg.
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