Belated Valentine’s day wishes to you all….Hope you enjoyed this day with all your loved ones..We had quite a little celebration too..On Sunday, we went on a casual long drive and had brunch at ‘Maltby Cafe’. Voted one of the best breakfast spots in the area, it lies in a secluded wooded area. One of reviews I read, said: “It feels like you’re in them middle of Montana, but really you are 30 minutes away from Seattle.”
They had a huge selection of omlettes and scrambles, and a lot of vegetarian options as well. Their cinnamon bun is very famous and is the size of an entire cake, enough to feed atleast 4 people. DH had the ‘Belgian waffle’. I had the ‘Zorba omelette’ and my little one had ‘Noodles tossed in butter and parmesan’. The ambience was great, the portion sizes were huge and the food really delicious. The side order toast was thick cut slices of probably home made bread and tasted fresh from the oven, the jam was a home made freezer jam. Very family style …I forgot my camera, as this was a surprise brunch and the pictures I got with the Iphone are too poor in quality to be published here. This is not the last time I will be going there, so next time, I will write a seperate review for it.
All celebrations done in advance, I prepared some of my DH’s favorite dishes and a chocolate sponge pudding I saw on the show ’10 Dollar Dinners’ by Melissa D’Arabian. It seemed to be a cross between a pudding and a souffle and I settled on the recipe mainly coss I could pare it down to 2 servings.., and of course because there is something about chocolate and Valentines day..I guess its because chocolate is an aphrodisiac, but never mind that, it sure is tasty. 🙂
1 egg, seperated
3 tbsp + 1/2 tsp sugar
1 1/2 tbsp unsweetened cocoa powder
1 tbsp flour
1/8 tsp salt
1/2 tsp vanilla
1 1/2 tbsp milk
Preheat the oven to 325 degrees F. Spray the insides of the ramekins with cooking spray and sprinkle with a little bit of sugar.
In a clean bowl, beat the egg white until doubled in volume and until stiff peaks form. Set aside.
With the same beaters, in a seperate bowl, beat the egg yolk and remaining 1/4 cup sugar with a handheld mixer until the yolks are pale yellow and the sugar dissolves. In a small bowl, combine the cocoa, flour, and salt. In another small bowl, combine the vanilla and milk. Add half the cocoa mixture to the eggs followed by half the milk mixture, beat until smooth, and then add the remaining cocoa and milk mixtures.
Using a spatula, gently fold the egg white into the chocolate mixture until incorporated. Be careful to deflate the egg white. Divide among the two ramekins. Place the ramekins in baking pan and carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins. I placed them in my loaf pan. Bake until the cakes have risen and the centers spring back at a gentle touch, 20 to 25 minutes.
Serve warm with strawberries and whipping cream.
Verdict: The sponge pudding really was spongy and airy. Had a melt in the mouth feel and super chocolaty. Its a very easy recipe and healthy too, coss there is no butter in it and there is no choclate chips/melting chocolate involved. The only thing to watch out for is to really beat the egg whites, or it wouldn’t rise and be spongy. The inside was not cakey, but fudgy…just the way I like it. It is a pudding after all…We both enjoyed this sponge pudding with some strawberries on the side..
Also sending to ‘Best Western Dessert Event’.Pin It