Wowser. I think I may have outdone myself.
And yes, I am going to brag just a wee little, because what I am about to share with you will give you bragging rights of your very own.
So happy, happy, happy, happy.
Wallene has been bugging me for weeks to make a special dessert. A dessert we have only had at a restaurant and one that was so impressive I never thought that it could be made at home. But when a single dessert sets you back $10 plus at the finer establishments, you do tend to go looking for the recipe.
Who knew? A recipe actually does exist for this dessert. An easy, peasy recipe no less.
Hands raised if you know what dessert I am speaking of. . .
YES! Molten Lava Cake. The decadent cake that is so rich, so luscious, with a wonderfully moist outer cake and a melty, oozing center. The cake that started out a kitchen accident and ended up a food lover's phenomenon.
I don't even want to tell you the word that came out of my mouth when I had the first bite [that is for confession, oops!] but this cake is just INSANE. It tastes exactly like the professional version. The only reason I think it is better is because it cost me so much less, eventhough I used high quality chocolate. Total for the 4 cakes? Approximately $6.50. See??? It's the chocolate that is the expense.
And easy? Oh Tadpoles. I would be lying if I told you this was even a teensy bit hard. If you can turn on an oven you can make this cake. I promise.
"My wife never ceases to amaze me. Tonight she created THIS chocolate hunka love. 195 pounds and holding. Not. Honey, we need a do over. Just to make sure I really liked it. xoxoxoxoxo"
Cute isn't he? ::ahem:: Later on he finished his night with a monster chocolate cookie from the batch I made this morning. I'll share that recipe at a later date. He's happy tho'. YAY!
And Wallene? I am sure she is in bed with a smile on her face. She is off to Disney tomorrow.
The recipe is as follows: Found at www.allrecipes.com
1 stick [1/2 cup] of butter
4-1 oz squares of bittersweet chocolate [60 % cacao]
2 eggs yolks
1/4 cup sugar
2 TBSP all purpose flour
1. Preheat oven to 450 degrees. Grease and flour 4-1oz ramekins. I used cocoa powder instead of the flour, for a better appearance and taste, but flour is fine. Also, my ramekins were a bit larger. You just have to make sure you divide the batter evenly between the four. They don't rise all that much so no fear of over flowing if you use a muffin tin instead. Although I don't know how easy that would be to flip out....hmmmm.
2. In double boiler [or a metal bowl over a pot of gently boiling water] melt the chocolate and butter. I melt the butter first and then throw the chocolate in as it seems to melt faster this way. You can microwave them, but be careful because nothing is worse than losing high quality chocolate to a microwave mishap. [Yes. I have suffered that loss. I bake a lot. It was bound to happen once. Okay, okay....a few times.]
3. Beat eggs, egg yolks and sugar until they become a lighter color and thicken. Slowly pour chocolate/butter mixture into the egg mixture while you continue to beat the eggs/sugar. I had Pooldad help me with this step, but I am sure y'all are perfectly capable of doing it yourself. I used a hand mixer up to this point, then put it aside for a whisk. Quickly add flour, whisking until just mixed in, trying not to over mix.
4. Divide evenly into prepared ramekins. Bake for 10 minutes. Centers will look slightly undercooked, but don't worry, it's okay. Remove from oven and invert each on a serving plate. Let stand 15 seconds and remove ramekin.
TA-DA! Sift a little powder sugar, scoop on some ice cream? Fruit? Do as you wish.
And I told you. SO EASY. ::skippyhappydance::
We will be childless this weekend ::sniff:: so we are going to go where suddenly unencumbered parents go when their children are far away: The country house. ::skippyhappydancingsomemore::
Have a great weekend Tadpoles. Pooldad and I will be busy with doctors' appointments and running around before we go, so we'll catch y'all on Monday.
See ya' on the flipside! Hugs and love, Skippy