Thursday, July 30, 2009

Dark Chocolate Molten Lava Cake

I got this recipe off of Pioneer Woman's new recipe collection Tasty Kitchen. It was a super horrible bad idea for me to log onto that site last night at 10pm with a wicked chocolate craving.
I halved the recipe but being tired and addiction crazed I used just regular unsweetened baking cocoa and double the sugar without realizing it. Fortunately it turned out really good and I went to bed much happier.

So if you like a not so sweet cake use unsweetened baking cocoa (3 tbsp + 1 Tbsp oil = 1 square (oz) of baking chocolate, and double the sugar. (I also had to add 1 Tbsp. milk to thin it out a bit) But if not stick to the original recipe.

It also tastes wonderful for breakfast the next day...

Please don't judge me.

Molten Chocolate Cake
Makes 4 servings

  • 4 pieces (squares) Semi-sweet Baking Chocolate
  • ½ cups Butter
  • 1 cup Powdered Sugar, plus extra for dusting
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 6 tablespoons Flour
You can serve this with whipped topping or the much better tasting homeade version:
  • 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
  • 2 tablespoons Sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Dust with powdered sugar

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

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