I’ve been sitting on a dessert from Packit Gourmet, their Molten Chocolate Lava Cakes, primarily out of laziness because I needed to work, to cook it. That is one thing about outdoor cooking: if it is “just add water,” it is far more likely to get made, at least first, out of one’s hiker pantry. And particularly in my hiker’s pantry.
There is something about gourmet desserts, to show off to hiking partners. And this is one of those desserts. Cake? Warm cake? Yes.
At $10.99, it serves four people or two hungry hikers who crave a sugary treat. If you are going on cold-weather trips, dessert can help fuel your body at night and keep you warm, so it can be “beneficial.”
Nutritional Stats:
200 calories / 5 grams fat / 230 mg sodium / 2 grams protein / 40 grams carbs / 2 grams fiber / 25 grams sugar
Ingredients:
Sugar, Enriched Bleached Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm Oil, Corn Syrup Solids, Cocoa Processed with Alkali, contains less than 2%: Egg Yolk, Egg White, Salt, Food Starch Modified, Baking Soda, Natural and Artificial Flavor
Tools:
Long ago, when I did a lot of steam baking on trips, I had silicone muffin liners. However, they are too heavy, and clean-up isn’t fun, as anything cooked in it would get in the ruffles. I used to play around with what we called “Fauxbaking” and often used disposable aluminum to do so, so I thought about it a bit and grabbed a disposable 6-count muffin tin and cut it down to fit into a 2-liter wide-style pot – like a GSI Outdoors or MSR one. If your pot is nonstick, be careful not to scratch the lining. This is where using an old-school pot pays off. I cut each muffin section separately and carefully folded the edges over so as not to be sharp.
Prep the mix (just a quarter cup of cool water), then divide into the tins. You can put them directly down in the pot or look on the Fauxbaking link and see how we made a coil out of a pan. You will put about an inch of water in the pot, then the tins. Bring up to a boil and cover tightly. Lower the stove’s flame down to a gentle simmer (so barely lit), and let cook for 12 minutes. Turn off the stove, let sit for 5 minutes covered, then enjoy. They are equally good, warm or cooled. It’s like a very fudgy cake.
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~Sarah