Munch (for novelty factor)
So I had a go at turning the lyrics from South Park Chef’s Chocolate Salty Balls song into a recipe and it kinda worked…not what I expected but not that bad either. It was essentially a very wet recipe, like a cake mix as I tried to keep to the original recipe as much as possible to see a) to see if it would actually work and b) to get the true essence of flavour of his Salty Balls. The only change I made was doubling the flour content because it was so runny. That said I am really looking for to tackling the recipe again in the next few weeks and really putting my crass edge on it and making it a three Munch treat.
- 2 tbs cinnamon
- 3 egg whites
- 1/2 stick of butter, melted (Aus – 115g)
- 2 cups gluten free self raising flour (Chef used 1), sifted
- 1 cup chocolate, melted
- 1/2 cup brandy (smells those alcohol fumes – dang)
- 1 cup caster sugar
- 1 tsp/pinch vanilla (essence)
- Sea Salt, ground up
- Baking paper
Preheat a fan forced oven to 180 degrees celsius.
Place a small saucepan on the stove and bring the water to a simmer, place a metal mixing bowl on top, don’t let the bowl touch the water and add your chocolate and melt.
Grab the cinnamon, three egg whites, melted butter and flour and mix it all in a bowl til well combined…baby.
Now add the chocolate, brandy, sugar and vaniiiiiila. Fold through.
Prep a large baking tray (I used a pizza tray) and pour out the mix, spread evenly. And give that spoon a lick ;)
Cook the mix until the top feels firm or you can skewer it and not have any residue on fork etc. I cooked mine for 15 minutes.
Carefully remove the baking paper from the tray and place on your bench to help the cool down process, only about a minute or so. It doesn’t actually take long to get to a manhandling stage.
Gently peel off the top crust and roll the cakey thing into balls. You’ll have to be quite firm.
Roll the balls in a little sea salt – don’t go nutso on this or it will no doubt taste disgusting. Serve as soon as you’re ready for 2 reasons; the salt dissolves and you lose the effect and secondly as this is essentially sponge cake within 4 hours or more the little things will start to dry out and go crusty :(