After my disastrous Valentine's dinner, I decided that I would wait to make dessert until the real Valentine's day. The wait was definitely worth it, because these molten chocolate cakes from Brandielle at Tasty Kitchen are scrumptious. Mine ended up a tiny bit overcooked. The cakes likely had a slightly different taste than if I had followed the recipe, since I used 70% cacao dark baking chocolate. The best part about the cakes is that it is extraordinarily easy to make them! So, even though Valentine's Day has come and gone, these lovely chocolate cakes can make any day of the year a little bit sweeter.
Molten Chocolate Cake
Total time: 25 minutes
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!)
2 Tablespoons Sugar
Preheat oven to 425 degrees. Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff. Invert cakes on dishes and top with whipped cream.