There's just so much to love about food blogger Bea, of La Tartine Gourmand. She's a mom. She's French. She's traveled the world, writes for the Boston Globe Food section, and comes up with utterly amazing recipes like her Goeey Chocolate Cakes.
I know what you are thinking. Goeey chocolate cakes have been done before. True. But this recipe is a little bit different. It's tiny in proportion, but there's just so much to love.
First of all, the proportions. The recipe makes only 3 tea cups worth of gooey chocolate cake (or, for the clumsy, 3 sturdy individual ramekins). Perfect for late night cravings or (hint, hint to my husband) breakfast with coffee on Mother's Day.
I also love that this recipe calls for tahini nut butter and millet flour instead of the usual butter and white flour.
I especially love that she talks about her daughter Lulu enthusiastically signing for "more chocolate". And I thought I was the only crazy mum who actually fed her toddler chocolate. (for breakfast, even)
I blame my mother – a complete chocoholic. Hmmmm…now that I think of it, she would probably blame her ninety-five year old mother, who has started each morning with a piece of chocolate for as long as I can remember. And who, by the way, is French. Voila. A pattern emerges.
But it's hard to argue with ninety-plus good years, all started with chocolate for breakfast. Add to the mix tahini nut butter and millet flour? Well….we're practically talking health food.