Baking With Booze: My Very Own Cooking Show

Behold, dear readers. I’ve just started my very own cooking show.

Yes, me.

That crazy chick from Belgium.

It is a show about baking.

It is a show about booze.

It is a show about baking with booze.

Now before you start breaking out into a sweat because of the sheer marvelousness of it all, I do would like to warn you: this is anything but your regular cooking program. First of all, because it is supposed to be my quirky and foolish take on the classic cooking shows. Secondly, because my camera and editing skills are seriously below average. (Seriously below average!)

So  if you cannot stand watching such amateuristic work or just  don’t like staring at my face for more than ten minutes (I do use quite a lot of heavy Italian hand gestures), you can always simply read the recipe below.

Because this moist chocolate, lime, chili and rum cake served with a mint and lime flavoured sour cream deserves to be baked by you as well!

Ingredients:

for the chocolate cake:

• 200gr butter
• 200gr dark chocolate
• 300gr caster sugar
• ¼ tsp chili flakes
• Juice of 2 limes
• 100ml rum, plus extra to drizzle
• 130gr plain flour
• 1 tsp baking powder
• 30gr cocoa powder
• 2 eggs

For the soured cream dip:

• 3 –4 tbsp chopped fresh mint
• Zest of ½ lime
• 200gr sour cream
• 1 tbsp honey

Method:

1. Preheat the oven to 150°C and line a loose-bottomed cake tin with baking parchment and grease it with butter.
2. Put the butter, chocolate, sugar, chili, rum and lime juice together in a pan and melt on a low heat. Let it cool slightly.
3. In a large bowl put together the flour, baking powder and cocoa powder.
4. Pour in the warm chocolate mixture and stir until it forms one smooth consistency.

5. Whisk in two eggs and pour the batter into the baking tin and cook for 30-40 minutes until the top of the cake is firm but the center is still gooey and soft.
6. Meanwhile make the dip by mixing all the ingredients together.
7. When the cake comes out of the oven, pierce the cake a couple of times and drizzle some extra rum over the top
8. Let the cool completely before serving with a good dollop of soured cream.