The most amazing dessert was just made, admired, and devoured. Made it from scratch. TOTALLY DID! Oh my golly. Hello happiness. Lemme set the stage real quick:
It’s a beautiful Saturday afternoon over here in Maryland. Poor Sean has worked 75+ hours this past week, and is so relieved to have a weekend at home. We’ve run errands all morning, and as usual I’m crazy eager to bake something. Baking and cooking is on my mind constantly; especially now that I work for the world’s premiere culinary college: the CIA (www.ciachef.edu!!!). I’m so eager to learn everything I can about our world’s inspiring and ever-changing culinary industry. Soooo I’m thinkin this beautiful afternoon at home with my hubby is a perfect excuse to whip up a mid-afternoon treat for us.
Hands down – this is the best dessert I’ve ever made: chocolate molten lava cake. I researched recipes out there, and this one looked like a great choice: http://www.glorioustreats.com/2013/02/chocolate-molten-lava-cakes.html. Serious high fives go to “Glorious Treats” for this inspiration! I adjusted the recipe just a bit. Here it is below:
Chocolate Molten Lava Cake
- 8 ounces of Chocolate ~ I recommend 4 ounces of Bittersweet and 4 ounces of Semisweet
- 10 tablespoons of Butter
- 1/2 cup of Flour
- 1 1/2 cups of Powdered Sugar
- 6 eggs total ~ then put 3 eggs in a bowl, followed by 3 eggyolks in a separate bowl
- 1 teaspoon of Vanilla
- 4 to 5 Ramekins ~ these are oven-safe custard dishes
Once you’ve got the ingredients armed and ready for this delicious creation…get ready for the easiest next steps you’ve ever experienced:
Melt the butter & chocolate together. You can totally just throw them in a bowl and microwave, but what’s the fun in that? No thank you…I’m in the mood to feel fancy. In which case – I like to melt the butter and chocolate in a double boiler. So – ya just boil some water and place a bowl of the chocolate and butter overtop of it. This carefully melts it all together, and more importantly, the melting process with this method is way more gentle than the microwave.
Once the chocolate and butter looks good enough to swim in (…but please, don’t do that…) then it’s ready for Step 2! Simply just add the chocolate + butter liquid to the powdered sugar and flour in a mixer. Mix that in well, then add the eggs and vanilla. Let it do it’s thing from there until it’s all well mixed in evenly.
Pour the batter evenly into each ramekin. This recipe calls for 6-8 individual ramekins…but I think 5 works better. I got a little pour-happy and ended up with 4. As long as you don’t over pour (which I did for one of them) then it’ll turn out beautifully. Pour each of them about 3/4 full, and them carefully place them in the center of your oven at 475 degrees for about 13 to 14 minutes.
Once they’re out…get ready because timing is EVERYTHING with this dish. I simply took a plate, placed it upside down over the cake, flipped it over and then gently slid off the ramekin so the cake rested upside down in the center of the plate. Dust it with some left over powdered sugar, and HOLD ON because this will be the GREATEST THING YOU’VE EVER TASTED!!!
Sean and I sat there in the happiest daze as we tasted each bite. I made four because I wasn’t sure how they’d turn out. It was his idea to drizzle the chocolate syrup on top over the powdered sugar…pretty smart man, huh? It was so delicious.
Now go make them!
Happy Saturday 🙂