I am a dark chocolate kind of girl. I always have been, always will be. That?s just my personal taste. I have at least two pieces of chocolate a day, and it?s just about always from a bar of at least 60% cacao. Most of the time, I add a few flakes of Maldon salt on top, but that?s a discussion for another time, and one to which I will undoubtedly return. For now, it?s my unwavering loyalty to dark chocolate.
That is, with one exception. After all, James Thurber said it best, ?There is no exception to the rule that every rule has an exception.? So my rule of eating only dark chocolate is swept under the carpet when it comes to my true love, the ever iconic, never changing, first triangular chocolate on the market in 1908? yes ladies and gentleman, I am referring to the original milk chocolate bar, Toblerone.
The sweet creamy milk chocolate, the little bits of nougat that inevitably stick to your teeth, the decision process whether to eat each piece whole, bite off the little pointy top first or go for the flat base, or simply pop the whole thing in your mouth at once ? and at least 10 more triangles to keep changing your mind on that one – all of this is what makes the Toblerone a Toblerone. I cannot compare all that to dark chocolate. Toblerone is simply a category of its own. So I thank dear Jean Tobler for starting the legacy, and I thank his son Theodor for developing this chocolate that was so very unique at that time.
Living in Switzerland now, and having easy access to a box of 20 Toblerone bars for roughly 50 cents each, I figured it was time to play in the kitchen with them. Who said such milk chocolately goodness could not be improved upon?Molten Toblerone Cake Makes 6 individual cakes 250 g milk chocolate Toblerone, chopped 200 ml (2/5 cup) milk 100 g (3/4 cup) flour 1 tsp baking powder 25 g (4 1/2 Tbsp) cocoa powder 75 g (1/3 cup) sugar 25 g (1 3/4 Tbsp) unsalted butter 1 egg Vanilla ice cream or crème fraiche, to serve
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Heat half of the milk in a saucepan until it boils. Remove from heat and stir in 150 grams Toblerone (does not have to fully melt). Set aside.
In a large bowl, mix together the flour, baking powder, cocoa powder, sugar and the rest of the Toblerone pieces. In another bowl, whisk the butter, egg and the remaining milk together. Incorporate this into the dry ingredients. Divide the batter into six 200 ml (7 oz) ramekins (individual ovenproof baking dishes). Spoon the Toblerone sauce on top (from the saucepan that was set aside, you might have left over). Bake for 20 minutes, until the cakes rise and set on the top but do not become too firm underneath.
To serve, place each pudding on a plate – as it could get messy – and add a spoonful of vanilla ice cream or crème fraiche on top.