So, a couple of days ago, I tried an eggless chocolate cake recipe by Wendy (dunno her last name), in her recipe book: Desserts Temptation. It is a Singapore or Malaysian book, as the book has the English and Chinese text. I was supposed to bake it in an oven (like all cake), when my oven shortwired (I used electric oven).

So I was left with chocolate cake batter which supposed to go to the oven, but the oven was broken. It would be a shame to throw it out, so I improvised. I cooked it spoonful by spoonful on a non-stick pan. It turned out to be delicious when  it is hot. The outer part was crusty when cooked long enough, but when it’s cold, it’d turn hard. Also, the cake won’t rise of course, so it would be like brownie consistency. After all, people often say that brownie started as a failed chocolate cake, right?

So my advice if you’re in emergency situation like me, cook the batter on a pan like you do with pancake. If you want fluffy cakes, cook the batter on low fire until done. If you want it to be crusty, cook it on medium until it become crusty, but eat it immediately.