Easy Chocolate Molten Cakes
Serves 4
This is what Krista planned to make for the Romantic Dinner for Two for Aunt Julia and Mr. Engels until… Well, you know what happened. Here’s my favorite version, from Ree Drummond at The Food Network. You’ll need custard cups, also known as ramekins, to make this delicious dessert.
Ingredients:
Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1-1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving
Powdered sugar, cranberries or cherries, fresh mint, optional
Directions:
Preheat the oven to 425 degrees. Spray four custard cups with baking spray and place on a baking sheet.
Microwave the butter, bittersweet chocolate, and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Stir until the chocolate is also melted. Mix in the sugar until well blended. Stir in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream. You can dust the cakes with powdered sugar and decorate with cranberries or cherries and mint leaves, if you’d like.