The weekend started out pretty poopy- and I say that literally. I had a colonoscopy on Friday and for those who've been through this experience, you know Thursday was not a fun day for me. After my last experience with this humiliating procedure, I was pretty nervous. It didn't turn out well and I found myself having major surgery not long after.
I'm happy to report this time around all is good and I don't have to have one again for 5 years! As in most life situations, one can usually find a bright spot. For me this occurred as I was in the waiting room, nervously browsing through some lame magazine, when I happened upon a tear out recipe for "Molten Chocolate Cake." It sounded exactly like the delectable dessert I ate EVERY day while cruising in October.
Even thought the magazine wasn't mine, I had no qualms about ripping out the recipe. I figured I deserved it for the miserable 24 hours I was enduring. And, this dessert made me seriously happy.
Often, when I am anticipating a new dish or dessert that sounds amazing or like something I've had (and loved) before, I find myself disappointed in the results- not this time. It tasted exactly like what I remember from the ship. I made the dessert for my parents today and IT WAS SERIOUSLY TO DIE FOR!
If you are a chocolate lover, a dessert lover or just someone looking for some comfort in these gloomy, winter days, you've got to try this. It will warm your heart and satisfy all your taste buds.
You need to eat this warm, pretty much straight from the oven. I whipped it up after we ate lunch- giving us some time for the meal to settle and to prepare our stomachs for a chocolate onslaught of deliciousness!
MOLTEN CHOCOLATE CAKE
Prep: 15 minutes Total: 29 minutes
4 squares Bakers's Semi-Sweet Baking Chocolate
1/2 cup butter (use the real thing)
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
Preheat oven to 425. Butter 4 (3/4 cup) custard cups or souffle dishes.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups. (use whatever you have, ramekins would be good- I used two small corning ware dishes).
Bake 13-14 minutes or until sides are firm but centers are soft (it will pull away a bit from the sides and be firm to the touch on top). Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. (I did not remove them from their baking dishes. I sprinkled them with powdered sugar and we ate them straight from the dishes they were baked in).
Makes 8 servings, 1/2 molten cake each. (Now this, I disagree with. Four of us finished off the dessert and it was, by no means, too much.)
Also suggested was to top with whipped cream. Really not necessary. It's richness stands on it's own.
Enjoy!
VSL
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