When Derek and I lived in Eugene, we were fortunate to befriend the Sarantis family in our ward. Even though they were all grown up and had real jobs and a real house and kids, they would still on occasion invite us poor struggling graduate students over for dinner. Jenny always made the best food and her kitchen was decorated with pictures of food. A kindred spirit for sure. One night she pulled out these Molten Chocolate Cakes for dessert– they are a chocolate cake with a gooey runny chocolate center and she served them with whipped cream and berries. She swore to me that they were so easy to make. They honestly aren’t too difficult, and they are always kinda of fun little thing to make when you have guests over for dinner. It’s best if you have the batter poured into pans and then after dinner pop them into the oven because they are best eaten straight from the oven. This recipe only makes 4 cakes, so tonight I doubled it.
MOLTEN CHOCOLATE CAKES
- 4 squares semi-sweet baking chocolate
- 1/2 C butter
- 1 C powdered sugar
- 2 eggs
- 2 egg yolks
- 6 Tbsp flour
- whipped cream and berries for topping
- Preheat oven to 425 degrees
- Butter and flour 4 custard cups or large muffin tin (that’s what I always use)
- Microwave chocolate and butter in large microwaveable bowel for 1 minute or until butter is melted.
- Stir with whisk until chocolate is completely melted.
- Stir in sugar until well blended.
- Whisk in eggs and egg yolks.
- Stir in flour.
- Divide batter between prepared cups.
- Bake 13 minutes until sides are firm, but center is still soft (better under cooked it will look uncooked in middle and that’s what you what).
- Let stand 1 minutes.
- Invert onto dessert dish.
- Serve immediately. Topped with whipped cream and berries.