Recipe: Baby Molten Chocolate Magic Cakes

Baking, eating good food, recuperating from an 8 week long illness, watching my waistline expand exponentially as I try to fit into old shorts and slacking all day- Yup, that pretty much sums up my winter break. Cant say Im not enjoying my life at the moment :) Mum looked at me yesterday and said ‘Baby, maybe you should go easy on the food…you are putting on quite a bit of weight‘. Thanks mum :( But I still tire out too easily to do any form of exercise except walk and the weather aint that fantastic to do that either (and yes I am just making excuses for myself :X)

Anyhow I decided that baking was still a form of exercise e.g. whisking manually is good for arm training..maybe?? Hee so I tried this super easy recipe that I found from The New York Times and it was such a success the whole family loved it :) Yay! Nothing makes me happier than seeing my loved ones happy (how cheesy but very true!) So here’s the recipe and go ahead and try it, it’s really simple and foolproof! :D

A new episode of Pretty Little Liars is out! Im off to watch it :)

Ingredients (exactly 4 ramekin servings):

  • 1/2 cup unsalted butter
  • 1/2 cup of semisweet chocolate chips
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 teaspoons of flour
  • Cocoa powder for dusting

Directions:

  1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
  2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
  3. Butter and lightly powder four 4-ounce molds, custard cups, or ramekins. Tap out the excess cocoa powder, then butter and powder them again. Divide the batter among the molds.
  4. Preheat the oven to 220 degrees. Bake the molds on a tray for exactly 7 minutes; the center will still be quite soft, but the sides will be set.
  5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

  • Dig in and watch the molten chocolate flow.. :) :) :)

Oh if you dont wish to eat it straight away e.g. I made one for myself first and kept the rest of the batter in the ramekins in the fridge until dad, mum and car car came home. Then, make sure that the batter is brought out of the fridge and brought down to room temperature before baking it in the oven and it will still be as beautiful and fresh :)

Baking: Cakes, Recipes

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