Well, I did scale it down – to 1 egg. I decided to bake in two silicone muffin cups instead of a single ramekin (so I didn’t eat the whole thing at one go).
It was the same day that I made the water chocolate mousse / chantilly to take to a friend’s, and I was a bit chocolate’d out from that mousse two days in a row (made it again for another friend), so I didn’t taste the cake until today.
Delicious and a lovely texture, plus not difficult! I’ll make it again in full size or half when I have to take dessert to friends.
I added some rum to the cake, and topped it with the last of the cardamom yogurt, along with speculoos cookie crumbs alongside for some contrast.
