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Molten Chocolate Lava Cake

Sweet Mystery of Life, I Think I’ve Found You!

Good lands, is this ever delicious.

It’s a Tasty Kitchen recipe, posted by Brandielle a few days ago.

I found it because I had a ravenous, RAVENOUS chocolate craving yesterday and no, I’m not pregnant. I’m not. If I were pregnant, you see, I’d be crying. Crying and chomping ice and rubbing lemon rind on my upper lip to alleviate nausea. It works, okay? It’s the only thing that ever worked.

I searched Tasty Kitchen for “chocolate”. It was the right thing to do.

And I found this recipe:

Recipe: Related : Molten Chocolate Lava Cake Recipe ~ Molten Chocolate Lava Cake Recipe

I was skeptical. There are lots of wannabe molten chocolate cakes out there. A lot. And either they cook all the way through—a sacrilege for molten chocolate cake—or they just fall flat and turn into messy, nondescript mush.

But this one is perfect. Nothing short of perfect. It received rave reviews from all six people in my household, plus one summer babysitter home from college and a spoon-licking Basset Hound.

And that’s a very high rating indeed.



You’ll need semi-sweet baking chocolate. Four squares.



1 stick of butter. Because you’re worth it.



You need powdered sugar.



You need two eggs.



PLUS two egg yolks. I either crack the eggs into my palm and let the white slither through my fingers (it feels so funky), OR I do the back-and-forth swap-the-egg from one half of the shell to the next until the white drops completely out thing.



You’ll need flour.



And for adornment (and more) at the end: heavy (whipped) cream!

And that’s it!



These are custard cups. Pyrex custard cups, and you can get them at The Wal Marts or anywhere else fine Pyrex products are sold.



See? Custard Cups!



Spray ‘em down with cooking spray. And really spray ‘em down. You want the cakes to drop right out.



Throw the butter and chocolate into a glass bowl.



Microwave it for one minute. The butter will be melted, but the chocolate won’t be.



Whisk it slowly together and allow the chocolate to melt.






You don’t want to heat the heck out of it and melt everything right off the bat, because then it’ll be too hot to add the eggs.

At least that’s my theory.



Dump in the powdered sugar.





Stir in the sugar gently.



Until it’s combined and smooth.



Now crack in the eggs and pour in the egg yolks, then stir the mixture together well.



Then add the flour.



And stir it together gently until all the ingredients are combined.



Evenly distribute the batter among the four custard cups.






I tried a slightly larger oven-proof bowl because I wanted to see how it turned out.

And because I couldn’t find my fourth custard cup.

I blame it on my boys. They’re easy scapegoats.

Now bake them on a cookie sheet for 13 minutes, or until the edges are set and the middle is still soft.



Mmmmm. Hello, lover.



Each cake looks different. It’s a perfect reflection of society.



This one’s me.



You can’t tell from the photo, but the center, when touched, it still quite soft. Not jiggly and liquidy but soft.



Pretend I’m holding the custard cup in a dish towel. I just invert the plate and set it right on top.


Then flip it over and set down the plate.



Since the custard cups were nice and coated, the cake just falls right out. This is why you wouldn’t just want to grab the custard cup and flip it over right onto the plate—it might fall out on the way down and then your life would spiral downward into a series of catastrophes.

Who needs THAT?



Oh, what a little darling. What a little delicious-looking darling.



If there’s one indisputable fact about molten chocolate lava cake, it’s this: you must serve it with either whipped cream or ice cream. The chocolate is so rich and mind-blowing, you need something to balance it out. Brandi recommends fresh whipped cream, and I was in no position to argue.






This one’s mine. Mine, mine, mine. All mine.

Oh, Brandielle.

Guys, this was a total treat. It was perfect. Rich, chocolaty, ooey, gooey and, because of the size of the custard cups, not too large. And as delicious as it was with the whipped cream, I couldn’t help but wonder what a scoop of coffee Haagen Dazs would do.

But one thing I do know: I’m going to find out.

And when I do, I’ll report my findings here.

It’s all for you. You know it’s true. Everything I do. Ohh ohh, I do it for you.

(Name that artist.)

They make such handy spoon rests.

related : Molten Chocolate Lava Cake Recipe ~ Molten Chocolate Lava Cake Recipe