This is the most impressive dessert you will ever make. I promise. So, like when someone you really wanna impress comes over, you can make these. You wanna get really fancy-schmancy, type in somethin like 'little chocolate cake' in google translate in like french or italian. You could do german or latin, I guess, but it wouldn't be as cool.

Back to the cakes! Momma had them at a steakhouse, and recreated them for us and now it is one of our favorite desserts.



Now, right now, it looks very unimpressive. But you see, you take your spoon and cut into the top. And the top was the bottom, so it's a little crusty. So you break through the top/bottom and then your spoon melts through the rest of the cake. And you pull away your spoon and chocolate rushes out. Not oozes, trickles or gloops. Rushes . It fills up your whole plate with hot chocolate sauce. So then you have a lake of chocolate and melty ice cream with islands of unmelty ice cream and cake. :) The chocolate is thicker and richer than chocolate syrup but thinner than hot fudge. It's so hot that it slowly melts the ice cream so it mixes with the hot chocolate sauce to spoon up with the cake. The cake, since it cooked with the hot chocolate in it is very moist and spongy. There's a little contrast with the crust, so it's a little crunchy and then fudgy and lovely. It soaks up the chocolate sauce and you can spoon up more so each bite just flows with warm chocolate. The cakes stay warm the whole time you eat them and the cold creamy ice cream smoothes out some of the richness perfectly. I had a picture of the rivery of chocolate, but it ran away and I don't feel like chasin' it, so use your imagination.



*drumroll*


Courtesy of Momma........

Molten Lava Hot Chocolate Cakes
1/2 cup melted butter, uunsalted
4 oz bittersweet chocolate or semi sweet
2 eggs
2 egg yolks
4 cup sugar
2 tbsps flour
1 tsp vanilla

oven~450 degrees

Spray 4 one cup ramekins and dust with cocoa.

Melt the butter and chocolate. Add vanilla and let cool. Beat the eggs and sugar until a little frothy. Add chocolate to egg mix. Quickly add flour, do not overmix.

Pour into ramekins.

Cook for 10~11 minutes. This is where it gets tricky. You don't want to cook it too long or your chocolate will be gloopy, not rivery. You may have to bake them a few times to figure it out.

Once out of the oven, gently run a knife around the edge of the ramekin. Invert onto an individual serving plate and just let fall. Garnish as desired (powdered sugar, fresh fruit, chocolate curls, have fun!). Add a few scoops of vanilla ice cream and feel proud You have just made a simple, tasty, elegant cake.

If anyone actually makesb these, leave me a comment to tell me whacha think!


Fork out!