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
- 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.