Why has it been so long since I’ve written anything on this blog?!?! I am shocked at how much time as passed since my last post. In the past couple months James and I moved into a new home! Instead of our small one bedroom apartment, we now have a three bedroom house, with not one, but two yards for our precious fury baby to frolic. We have been so terribly busy with getting our new home situated, that we haven’t really been baking… or at least taking the time to experiment with new creations.
But finally today, I decided that I will bake and I will post no matter what!
I have been craving CHOCOLATE lately. So badly that I eat a handful of chocolate chips when I get home from work and another handful before bed… I obviously haven’t been baking enough to fuel my addiction. I absolutely knew that I wanted to make something chocolaty and new.
Who can argue with a molten chocolate cake, right? It is right up my alley. This recipe is modified from the Ghirardelli Chocolate Cookbook… My, hands down, favorite book in my collection.
Molten chocolate cakes seem a little daunting, but they aren’t too hard. Just make sure you fold your ingredients well, and take out the cakes just after 10 minutes, even though they still look undercooked.
This recipe makes 4 6-ounce ramekins, so it is perfect for company!
Our blackberry bush is exploding with fruit right now, so I chose to garnish with some, but feel free to use whatever you like. I’m also a huge fan of warm chocolate cakes with vanilla ice cream, so that would be my suggestion, but again, it’s all up to you.
PLEASE give this a try!
Preheat your oven to 450 Degrees
Butter 4 6-ounce ramekins and dust with sugar
– 1stick of unsalted butter
– 4 ounces of semi-sweet baking chocolate (chopped)
– 2 whole eggs
– 2 egg yolks
– 1/3 cup of sugar
– 1 teaspoon vanilla extract
– 1 teaspoon instant espresso powder
– 1 tablespoon flour
In a heat proof bowl, over a pot of simmering water, melt the butter and chocolate until smooth (stirring occasionally). Set aside to cool.
With a hand mixer, or stand mixer, whip the eggs, egg yolks, sugar, vanilla, and espresso powder for about 10 minutes. The mixture should triple in volume and be pale.
Fold in the cooled chocolate.
Fold in the flour.
Divide among the 4 ramekins.
Bake for 9-10 minutes. The centers will still be very soft.
Let cool for 10 minutes. Invert the ramekins on a plate. (If you’re nervous about the cakes coming out, or if it’s not too pretty, just eating the cakes out of the ramekins, it will still taste just as delicious… Promise!)
Serve with berries, ice cream, whipped cream…. Whatever you want.