Monday, February 8, 2016

Melting Chocolate Cakes

Melting Chocolate Cakes
I've discussed my deep and abiding love for lava cake before. It's one of my absolute favorite desserts. It's's's's the best. BUT--have you guys heard of melting chocolate cakes??? I hadn't until recently but I have got to say...I'm totally on board with the idea.

They're like lava cakes...BUT WITH MORE LAVA! It's just a lot of gooey chocolatey goodness. the point where you HAVE to serve them in their ramekins because they're too gooey to plate. You just dig in. Which sounds like heaven to me!
Melting Chocolate Cakes
Valentine's Day is coming uuuup. And I've always associated lava cake with Valentine's Day--they're individual serving sizes (so you don't feel too bloated and full from eating a giant dessert by mostly yourself--and so you don't ruin the mood by fighting over it), they're chocolate (helloooo the most romantic food out there!), and they look so pretty dusted with sugar or topped with ice cream! Plus...if you make them for your sweetie they'll be so impressed (even though they're actually insanely easy to make. But that'll be our little secret.)
Melting Chocolate Cakes
Here's what a "good" wife I am:
I made these.
I ate 3 within the first day of making them.
I wanted to eat the last one...but I decided to inform Michael that I made them and give him the opportunity to have one. He said we could share the last one and eat it together.
Summary--my husband is much nicer than I am.

They're perfect. They're the best amount of chocolatey, and the melting chocolate centers are everything. Definitely one of my favorites. And, whether you're going on a first date or begrudgingly sharing with your husband, I suggest you make them.

Melting Chocolate Cakes

Melting Chocolate Cakes
Makes 4.
  • 4 oz. semisweet chocolate chips (or chopped up chocolate bar)
  • 1/2 cup (or 8 tbsp. or 1 stick) unsalted butter
  • 4 eggs
  • 1/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • Optional-powdered sugar and/or ice cream, to top
  • Preheat oven to 375F degrees and prepare 4 six ounce ramekins/souffle dishes by coating with nonstick cooking spray and placing on a baking sheet.
  • Melt chocolate and butter in the microwave in 30 second increments, stirring after each time. Once smooth and fully melted, let cool for 5 minutes.
  • Meanwhile, whisk together 2 eggs with the sugar.
  • Whisk in flour.
  • Add in remaining 2 eggs and the chocolate mixture and whisk until fully combined.
  • Evenly pour into each of the ramekins (they should be a little more the 3/4 of the way full).
  • Bake 10-20 minutes, until just set (the centers should still be liquid).
  • Dust with powdered sugar (or place a scoop of ice cream on top) and serve warm!
  • Store leftovers, covered, in the refrigerator for up to 3 days. Microwave to reheat just until the centers are warm enough to have liquefied.
Melting Chocolate Cakes
...I want another one.
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