You know, it’s been a long week. With my husband gone all day every day studying for the bar exam, some unexpected (but good) changes in my work….and top it off with trying to entertain two little ones when Sesame Street just isn’t doing the trick anymore…..it’s just been, well, mentally and physically exhausting.
And you know, I say what better way to wind down a crazy week than with my favorite comfort of all time, CHOCOLATE.
These tasty little molten chocolate cakes are my ultimate favorite. Single-serve traditional molten cakes are just fun. They rise quickly and set on the outside and create a hot mess of a pudding on the inside, ready for you to cut open and spill out its chocolately goodness.
This recipe adapted from The Neely’s Molten Lava Cake is my absolute favorite version of this little gem of a cake. These guys take this already amazing cake up yet another notch by adding a unique combination of spices to give your taste buds a fun surprise. I just use a respectable brand of dark chocolate chip for this – something along the lines of Guittard or Ghirardelli (no need for more expensive brands since we build the flavor in the recipe). The chocolate is rounded out by the ever useful vanilla, accented by a pronounced almond flavor, and followed up with cinnamon, nutmeg, and just a hint of cayenne pepper. You seriously won’t know what hit you! It is AMAZING.
Just when you think it can’t get any better, serve this cake up with some Tillamook Wild Mountain Blackberry Ice Cream. I like all Tillamook Ice Cream, but the blackberry just takes this dessert over the top for me.
Have you had a long week, too? Well, treat yourself to this. You know you deserve it.
Molten Chocolate Cake
- 5 tablespoons unsalted butter
- 4 ounces dark chocolate chips I recommend Guittard or Ghirardelli
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of cayenne pepper
- 1/3 cup unbleached all-purpose flour
- 3/4 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 ounce ramekins 4-
Preheat your oven to 400 degrees F.
Butter ramekins liberally and coat each on all sides with granulated sugar, tapping out the extra.
In a small saucepan, combine butter, chocolate chips, cinnamon, nutmeg, and cayenne pepper. Warm over low heat, stirring frequently, until melted. Remove from heat and set aside while mixing together dry ingredients.
In a large bowl, combine flour, powdered sugar, eggs and egg yolks, and vanilla and almond extract. Whisk together until it is a creamy almond color. Add melted chocolate mixture and whisk together until combined.
Pour batter into ramekins.
Bake cakes about 10-12 minutes, or until the top is risen and just beginning to crack in the middle. Remove from oven and let cool for about 5 minutes (cake will continue to cook and set during this time).
Loosen the edges of the cake if needed with a small knife.
Invert cakes onto small plates and serve warm!
Change it up:
If you have 6 ounce ramekins, double the recipe to make enough for approximately 5-6 cakes. You will need to adjust the baking time up slightly (depending on your oven) so watch them closely and take out when they begin to crack!
Dress it Down:
Keep things simpler by eliminating the cinnamon, nutmeg, cayenne pepper, and almond extract.
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