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Two Sisters, Serial #31 and Molten Chocolate Lava Cakes

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Now that’s what I’m talkin’ about!

Oops–sorry! I saw the recipe and the pictures and got so excited I put the end of my intro at the beginning.

What I really meant to say at the beginning is that we’re coming up on a certain holiday that seems to grow in importance every year (as in: if you don’t know what I’m talking about and don’t have a super hot date all lined up for this certain holiday that’s going descend on us this weekend, then you must be a Double-L Loser).

Well, the heck with that!

At R&R we’ve got you covered rain or shine, snow or ice, date or no date, deal or no deal (how’d that get on the list?). This Molten Chocolate Lava Cake recipe is the stuff–I mean, take me for a ride over the moon and back delicious!

And here’s the best part (whisper, whisper)–it makes two servings.

That means if you by choice, alignment of the stars, religious observance, or your dog’s birthday don’t have a “friend” who has agreed to keep you company on a certain holiday this weekend that will go unnamed to protect the innocent, then you get to eat both Molten Chocolate Lava Cakes yourself. Personally, this is the option I would choose.

But if by some freaky chance you are expecting company for a certain still unnamed holiday this weekend, make sure you skip the expensive and really not all that good dessert at the fancy restaurant and save yourselves a little room for Molten Chocolate Lava Cakes at the homeplace, to be followed by–well, you get the idea. Your “friend” will be so bedazzled that all the other fun stuff will naturally follow.

Either way–alone or in company–you’ll win with these cakes.

Now that’s what I’m talkin’ about!

molten chocolate lava cakeMolten Chocolate Lava Cakes

1 1/2 Tablespoons unsalted butter

3 ounces bittersweet chocolate*

1 egg

2 teaspoons granulated sugar

1 teaspoon vanilla extract

2 Tablespoons all-purpose flour

1/2 teaspoon instant coffee granules (optional)

molten chocolate cakes

Preheat you oven to 400 degrees. Generously grease 2 ramekins or oven proof cups, and set aside.

In a small saucepan, melt the butter and chocolate over low heat. Once completely melted, whisk in the egg until fully incorporated. Whisk in the sugar and vanilla extract. Slowly stir in the flour and instant coffee until just mixed into the batter.

Divide the chocolate batter between the two prepared ramekins. Place the ramekins on a cookie sheet and bake the cakes for 9-12 minutes, or until the cakes look somewhat set on the outside. Remember you want the cakes to be gooey in the center, so be careful not to over bake! Remove the cakes from the oven and let them cool on the cookie sheet for 10 minutes. Gently invert the ramekins onto a serving plate, leaving them as so for about a minute. Slowly remove the ramekin, careful not to tear the cake. Serve cakes warm, a la mode or drizzled with your favorite sauce.

Makes 2 cakes.

*Semi-sweet chocolate works fine too. molten chocolate lava cakes

{Adapted from NYU Spoon University}

Click below to listen to or read Serial #31 of “Two Sisters”.

Two Sisters, Serial #31, audio © Jeffrey Anderson

Two Sisters, Serial #31, text © Jeffrey Anderson


About Elaine

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