Yes, I called what I baked a thing. It’s true! I can’t help it.

It’s because I haven’t made up a name for what I baked yet. It was slightly more dense and chewy than a cake, but way more cakey than brownies. It was like a really really thick cookie, but still the structure wasn’t the same.

I don’t know what it was. And I don’t have a recipe.

Please don’t go away now! I know, I’m evil, baking without a recipe. But it was an experiment. A test. With some leftover chocolate from when I decorated my in-laws’bonbons. Which they loved by the way, my mom-in-law sent me an e-mail reitterating just that.

The thing is, I made butternut squash soup yesterday. And wanted to bake bread to serve alongside. But then I realized I still had bread, which wasn’t stale yet, but would become stale quickly. So I opted out of baking bread and instead baked something chocolatey.

In the end we didn’t eat any bread, by the way.

I looked up some interesting recipes, but I didn’t have enough of the chocolate for any of the recipes I found. So I figured I’d wing it. That’s just what I do.

I’m baking without recipe more and more these day. Just trial and error and figureing out what density of batter works to make something tasty. And I just don’t worry about what it should be called.

So I grabbed some butter, sugar and vanilla sugar. I melted half the leftover white and dark chocolates. I mixed them together and added 2 eggs. Then I figured I should add another egg, just because I could. I added flour, just AP flour, and then figured a little salf-raising flour would be good to, to get a tiny little rise in there. Yes, I could’ve just added a tiny amount of baking powder, but I figured this would work too.
I chopped up the rest of the leftover chocolate and mixed the batter. It was just slightly too thick and dry for my liking, so I added some vegetable oil and a little scoop of cocoa powder for taste. I felt (And tasted, raw eggs don’t scare me) the batter and thought it would work.
I put the batter in a dish and placed it in a fairly hot oven, medium-hot if you will, about 170 degrees celcius on convection. Then I waited until it looked done and tested it.
The skewer came out dry, so I took the ‘thing’out, placed it on the counter to cook a bit. Cut it into pieces, had L take a picture and tried a piece.

It was really really good!

It somewhat made me wish I’d written down the exact recipe.

So the moral of the story is, be like me, just try stuff, you won’t be disappointed. Then right alongside that, don’t be like me, please actually write down or measure what you do so you can reproduce it again later on. The End!