#MEwx Gloomy, rainy and raw, try this Chocolate-covered forecast recipe

Good morning Augusta

This morning we have A possibility of an inch of rain and a high of 53°F. Winds are NE at 5 to 10 mph. 

tonight we’ll have clouds and occasional rain this evening. Thunder possible. Low 48°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 49.6°F, the humidity is 99%, and the outdoor temp is 49.8°F.

The wind direction is North Northeast between 4.1 MPH and 4.9 MPH.

The Relative pressure is 29.76, the Absolute pressure is 29.55 and steady with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with overcast to 400 feet. It’s wet, gloomy, overcast and generally crumby.

The UV rating is 0 out of 16, Sunrise is 6:49 A.M., Sunset is 6:01 P.M., Moonrise is 9:21 A.M., Moonset is 7:51 P.M. and the moon phase is waxing crescent being 7% Illuminated.

We received 0.52 inches of rain here over the past 24 hours, and it isn’t done yet.

Another great chocolate-covered weather recipe, and if you like Flan you’ll love this one!.

Reversed Impossible Chocolate Flan

Adapted from “Sweet & Southern” by Ben Mims

Ingredients

FOR THE CAKE BATTER

Nonstick cooking spray

1 ½ cups all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup unsweetened coconut milk

1 tablespoon distilled white vinegar or coconut vinegar

1 teaspoon coconut extract (optional)

1 teaspoon vanilla extract

1 stick unsalted butter, at room temperature

¾ cup sugar

1 large egg

FOR THE CUSTARD

1 14ounce can sweetened condensed milk

1 12ounce can evaporated milk

½ cup Dutch process cocoa powder

1 teaspoon vanilla extract

4 large eggs

MAKE THE BATTER

Place a rack in the center of the oven and heat to 375 degrees.

Spray a 10inch Bundt pan with cooking spray.

In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and

smooth the top.

MAKE THE CUSTARD

Put all ingredients in a blender and blend until smooth. Hold a soup spoon upside down over the cake batter in pan and gently pour custard over the back of the spoon so it lands gently on cake batter without disturbing it.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan. As cake bakes, custard will sink to

bottom of pan. Bake until a toothpick inserted into cake comes out clean, 45 to 55 minutes. Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.  To serve, place a plate or platter upside down over the Bundt pan and invert.