Random Recipe: Dark Chocolate Molten Cakes

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.

Dark Chocolate Molten Cakes [Adapted from Everyday Occasions]

This recipe makes 12 small individual cakes

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
5 eggs
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!

Random recipe: Chocolate Chess Pie

My mom was not always the most amazing cook or baker, but somehow I have childhood nostalgia for a few recipes we made as kids. My mom’s recipes had a bit of an early burial. After college my sister purchased a used laptop. This was back in the day when a laptop was as thick as a brick, and cell phones were used in cars for emergencies and also looked like bricks. Not long after she purchased the laptop she decided to transfer all of my mom’s recipes over to the laptop and get rid of the paper versions. Made sense at the time right? Not until the laptop died and she lost everything on the hard drive. This was before we had a zillion ways to back up a computer.

It was a sad day. Over the years I have thought about that laptop and all the recipes we lost. I still have some of my mom’s cookbooks, but the recipes on index cards, worn and used are long gone. A few of the recipes I remember and have not tried to recreate, but there was one particular recipe that I have tried countless times to recreate with no success. I have tried to remember the ingredients and put together what I think were the amounts, and I have tried to find a recipe on the Internet with similar ingredients, with no luck. I have had runny finished products, nasty tasting ones, and ones that were just boring. Chris has given up on me finding it. I am relentless. I will try until I find it.

Recently I found this version on Design Sponge. Still not my absolute favorite but it gets closer to the real deal. We were lazy and purchased a pie crust rather than making it from scratch. For the full recipe click the link below (pie crust included). We also just used ice cream rather than their whip cream. To me a good Chocolate Chess Pie should be served warm with cold ice cream to make the pie congeal. A bit like a warm brownie and ice cream. If you have your own version, let me know – I will try it!

Old-Fashioned Chocolate Chess Pie (From Design Sponge)

Pie Filling

  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons cornmeal
  • 1/4 teaspoon nutmeg
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 1/4 cup (1/2 stick) melted butter
  • 2 large eggs, at room temperature, lightly beaten
  • 1 (5-ounce) can evaporated milk

In a medium bowl, stir together both sugars, the cornmeal, nutmeg and cocoa powder, mixing until completely combined. Stir in the vanilla, butter, eggs and evaporated milk and mix until fully incorporated. When ready to bake, position a rack in the lower third of the oven and preheat the oven to 350 degrees.

Pour the filling into the unbaked pie shell. Place on the prepared baking sheet and bake for 40 to 50 minutes. Remove the pie and cool for at least one hour. Serve with ice cream.