I thought I loved snow, but then I experienced Snowmaggedon this week and I’m totally over it. Stuck in the house alone (my husband was swanning around in a hotel with some of his colleagues so they could get to work) there was only one solution: bake and eat an entire chocolate skillet cake.
Thankfully it’s a small 6-inch cast iron skillet and I had a tub of decent vanilla ice cream to help cut through the richness.
You can get from reading the recipe to eating the cake in less than 20 minutes, so it’s perfect when you’re in need of cake in a hurry. (Always) Try adding a sprinkle of sea salt to the batter. Trust me, it works.
Oh, and it definitely serves 2!
Gooey Chocolate Skillet Cake
140g chocolate (50-60% cocoa solids)
1 tbsp maple syrup
2 level tbsp flour
Splash of vanilla extract
Sprinkle sea salt (optional)
Preheat the oven to 200ºC. Wipe the inside of the cast iron skillet with a little oil.
Melt the butter and chocolate in the microwave. Stir in the maple syrup.
Beat the eggs and vanilla together and stir into the chocolate.
Mix in the flour.
Pour the batter into a 6-inch skillet.
Bake for 10-15 minutes depending on how gooey you like it. I baked mine for 10 because I like goo. 15 minutes will leave you with a sponge. 12 will give you a nice mix of both.
Leave to sit for a minute. Serve with a scoop of vanilla ice cream.