Some people are chocolate fiends. I am not one of those people. However, I do like chocolate. I am of the variety that likes chocolate with something: berries, vanilla ice cream, that sort of thing. I especially like it when it is warm and there is vanilla ice cream on top and it melts with the warmth and congeals (I know, great visual word) to form a sort of gooey result. Mmm…so when we found this Chocolate Molten Cakes recipe I knew Chris would be game right away. He was. We’ve made it our own (using dark chocolate), and the best part is that you can make them ahead of time and keep them in the fridge until you want to bake them. A wonderful idea because it means you can have them warm and right from the oven each night.
2 tablespoons of butter, melted
2 tablespoons of dark chocolate cocoa powder
3/4 cup of butter
12 ounces of dark chocolate chips
1/2 cup of heavy cream
3/4 cup sugar
2/3 cup of flour
Prepare ramekins by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa powder, completely coating the bottom and sides.
To make the batter, put dark chocolate chips, butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared ramekins. Refrigerate for at least 1 hour (and up to a few days).
When ready to eat them, bake them at 450 degrees for about 8-10 minutes or just until the outsides and most of the top have set, but the centers are still a little runny. Let them cool for a few minutes, then flip them over onto a plate or bowl. We topped ours with vanilla ice cream and sprinkled some cinnamon on top. Yum!
Oh man, these were good. So easy, and really nothing to call the dessert police on. There is no flour or sugar (just a tiny bit of honey). It can all be made in your blender. Since they are mini muffins you can have one, wait a bit and have a few more and not feel guilty at all. You can taste the chocolate, peanut butter, and banana. Yum!
A few notes: since we have a Vita-Mix, we blended a bit too long, and the chocolate chips were no longer in solid form, thus the look of a brownie mixture and the darker color than if the chocolate chips remained solid. Oh, and to change it up a bit we added toffee chips to the mix. Why not?
Prep time: A few mins
Cook time: 8-9 mins
Yield: 15-18 muffins
1/2 cup peanut butter (creamy)
1 tablespoon vanilla extract
3 tablespoons honey
1/4 teaspoon baking soda
1 dash of salt
1/2 cup mini semi-sweet chocolate chips (I also added some heath bar bits)
1. Preheat oven to 400F.
2. Prepare mini muffin pan(s) with cooking spray or canola oil. Flour the insides or make sure they’re greased very well if you don’t want to use flour.
3. Add all ingredients except chocolate chips into a blender and blend until creamy.
4. Stir in chocolate chips by hand.
5. Use a tablespoon and distribute batter evenly to muffin pan(s).
6. Bake for 8-9 mins. Let them cool in the pans for about 10 mins before removing.