Theobroma Chocolate Lounge has just opened another branch in Bangsar Village Shopping Centre. Indulge in a variation of chocolates (duh!), hot and cold chocolate beverages, chocolate desserts, melted chocolate dips, and the list goes on. I must say, the dark iced chocolate was heavenly..mmmm
If you would like to try a hand at baking, here's a recipe worth attempting.
Chocolate fudge cake by Michael Caines
Ingredients
225g plain dark chocolate
225g unsalted butter
345g caster sugar
6 eggs, separated into yolks and whites
120g ground almonds
145g soft white breadcrumbs
30g plain flour
2tbsp vanilla essence
Icing
85g cocoa powder
255g icing sugar
130g butter
170g caster sugar
6tbsp water
Preheat the oven to 160°C/gas 3.
Melt the chocolate in a double boiler, or in a bowl placed over a pan of boiling water. In a separate bowl, cream together the butter and the sugar until white and soft. Add the egg yolks gradually, one by one, then add the almonds and beat them in. Gently fold in the chocolate with a spoon, then add the bread crumbs, flour and vanilla essence and mix together.
In a separate bowl, beat the egg whites, along with a pinch of sugar, until stiff - but do not over-beat. Fold the egg whites into the cake mixture and then pour the mixture into a buttered 26cm cake tin (lined with paper). Place in the oven and cook for one hour.
During this time make the icing. Place the cocoa powder and the icing sugar in a mixing bowl. Warm together the butter, sugar and water until dissolved. Add the liquid into the dry mixture and mix together for a thick but 'pourable' consistency. Once the cake has cooked and cooled, pour over the cake.
Top tip
Always use dark chocolate, as opposed to milk, when cooking and baking because it provides the desired taste and texture for a recipe.
Recipe source : http://www.guardian.co.uk/lifeandstyle/2008/oct/14/chocolate-cakes-recipes
