Monday, February 27, 2012

Chocolate Molten Cakes

Hubs has a favorite dessert. He isn't much of a dessert guy in the traditional sense - he doesn't really care much for cakes, ice cream, pies, etc. He has a sweet tooth, but it comes more in the form of gummy candy, sweet crepes, and these babies.

Chocolate molten cakes.

This recipe is directly from a blog I frequent - Delicious Shots. She has been blogging for about a year and not only does she have an incredible ability to take gorgeous photos of the food she creates, but her recipes are truly inspiring. With most things, I take a recipe and end up changing it around so much that it's only a slight resemblance of the original, but with baking, I don't take nearly as many chances. In the case of something as daunting as making a chocolate molten cake for the 25th birthday of the most wonderful guy I know, I was definitely looking for something easy and fool proof. This recipe fits the bill.

Chocolate Molten Cakes
From Delicious Shots
Makes 4 cakes

8oz Bittersweet chocolate (I used a semisweet baking bar)
8 tablespoon butter (1 stick)
Nonstick cooking spray for ramekins (or butter)
3 eggs
1/2 cup granulated sugar
1/2 cup flour
1 teaspoon vanilla

Preheat oven to 400 degrees. Generously butter four 6 ounce ramekins.

Place the prepared molds on a baking sheet and set aside. Melt the chocolates and butter in a double boiler. In the bowl of an electric mixer, beat the eggs and sugar until pale, about two minutes, beat in the vanilla. Stir in the egg mixture into the chocolate and then add the flour, mix well. Divide the batter among the prepared ramekins and bake for 12 to 15 minutes. The edges should be firm and set but the center will still look a little wet. Serve immediately. You can serve them in the ramekins or run a knife around the edges to loosen and invert onto dessert plates.
(If I wasn't in a chocolate induced coma, perhaps I would have remembered to take a photo of the molten inside. Trust me though, it was warm, melty, and absolutely heavenly.)

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