Chocolate molten cakes are, beyond a doubt, my go-to dessert, so, chances are that, if we have spent enough time together, you have had a chocolate molten cake. In undergrad, I didn't have a kitchen so I had a limited number of kitchen supplies, but, I definitely always had a saucepan, a spatula, and eight custard cups on hand just so that I could make these.
In fact, they are so ridiculously easy to make--and I've made them so many times--that I could even make them without having to look up the recipe (seriously, they are so easy to make that, if you look at the recipe, you will not be impressed by this fact). My point, however, is that they never get boring, and if you do want to change it up, you can simply change your topping. This time, I served mine with Edy's Dulce de Leche ice cream because, honestly, what is better than caramel, chocolate, and ice cream?
Adapted from Kraft Foods.
2 oz semi-sweet or bittersweet chocolate [You can buy a Ghirardelli baking bar (or something similar), and just use half. For a more chocolaty version, use the bittersweet chocolate]
½ stick (¼ cup) butter
½ cup powdered sugar
1 whole egg
1 egg yolk
3 tablespoons flour
Ice cream, cool whip, or whipped cream for serving
- In a small, heavy saucepan (preferably in a double boiler), melt the chocolate squares and butter on low heat, stirring constantly.
- When the chocolate and the butter have melted together completely, remove from heat. You can now transfer the mixture to another bowl, or if you are careful (and you are like me and do not want to dirty more dishes than necessary), you can mix everything together in the saucepan.
- Add the powdered sugar, and stir until combined.
- Add the egg and egg yolk, and stir until combined.
- Add the flour, and stir until combined.
- Divide the batter into two buttered custard cups. You can refrigerate the second cup for the next day if you only want to make one--just cover it with plastic wrap and put it in the refrigerator.
- To bake, preheat oven to 375. Place custard cup(s) on a baking sheet, and bake for 13 to 14 minutes, or until the top is just barely cooked.
- To serve, let the cake cool for a minute before running a knife or small spatula around the edges. Once the edges are loosened, gently turn onto a plate and serve with ice cream, cool whip, or whipped cream. If you, however, would like to minimize the cake to plate potential cake loss (again, like me), simply put the custard cup with the cake in it onto a small plate and top with the ice cream/cool whip/whipped cream.