How To Make Molten Chocolate Cake

Oh, are these ever delicious.

Brandielle submitted this to Tasty Kitchen a few days ago, and it’s a similar concept to most molten cake recipes I’ve made wherein you mix eggs with egg yolks (and cocoa and powdered sugar and other things) then bake it just long enough to set the outer layer of cake to ensure that ooey, gooey center.

How To Make Molten Chocolate Cake
How To Make Molten Chocolate Cake

You’ll need semi-sweet baking chocolate. Four squares.

Note: I typically mix in bittersweet to make sure the chocolate is very rich, but semi-sweet alone is delicious too.

1 stick of butter. Because you’re worth it.

You need powdered sugar.

You need two eggs.

PLUS two egg yolks. I either crack the eggs into my palm and let the white slither through my fingers (it feels so funky), OR I do the back-and-forth swap-the-egg from one half of the shell to the next until the white drops completely out thing.

* The cakes I make use an additional egg yolk to ensure extra rich runniness.

Is that a word?

You’ll need flour.

And for adornment (and more) at the end: heavy (whipped) cream!

And that’s it!

These are custard cups. Pyrex custard cups, and you can get them at The Wal Marts or anywhere else fine Pyrex products are sold.

See? Custard Cups!

Spray ’em down with cooking spray. And really spray ’em down. You want the cakes to drop right out.

Throw the butter and chocolate into a glass bowl.

Microwave it for one minute. The butter will be melted, but the chocolate won’t be.

Whisk it slowly together and allow the chocolate to melt.

You don’t want to heat the heck out of it and melt everything right off the bat, because then it’ll be too hot to add the eggs.

At least that’s my theory.

Dump in the powdered sugar.

Stir in the sugar gently…

Until it’s combined and smooth.

Now crack in the eggs and pour in the egg yolks, then stir the mixture together well.

Then add the flour…

And stir it together gently until all the ingredients are combined.

Evenly distribute the batter among the four custard cups.

I tried a slightly larger oven-proof bowl because I wanted to see how it turned out.

And because I couldn’t find my fourth custard cup.

I blame it on my boys. They’re easy scapegoats.

Now bake them on a cookie sheet for 13 minutes, or until the edges are set and the middle is still soft.

Mmmmm. Hello, lover.

Each cake looks different. It’s a perfect reflection of society.

This one’s me.

Food recipes from https://thepioneerwoman.com

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