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!

Grab a Fork

Okie dokie y'all, this is Life by Fork. All my Chicago by Forks are on here and whenever I go anywhere cool, I'll post a review. :)
I'll also post recipes, fun lists, just anything foody. I get awfully bored sometimes, so I may post on here often. But it will only be about food! I'll still use pleo for normal junk. But this will be for meals, restraunts (which I still can't spell), and so on.They won't always have pictures (after all, I don't carry a camera everywhere!), but they should be pretty descriptive.

I have it set up where anyone can comment, so if you wanna say somethin', go ahead. Just please identify yourself in some shape, fashion or form so I don't have tons of comments from people I have no clue who they are. Enjoy
Fork out!



Ha! I got the comments to work!!!

Chicago by Fork Volume 9

Place: Yolk
Food: Breakfast




Yolk was literally next door to our hotel, so when we saw it walkin home one day, I thought it'd be worth a try. It was voted best breakfast in Chicago and the cold walk would be super short!

It was a very modern place, the opposite of Howie's.



While Howie's made me feel like a Chicagoan who rode the bus everyday to work and had been eating breakfast there for years, I felt very chic and sleek at Yolk. I could see myself as a writer in a highrise with a lake front view eating breakfast there. The music was loud and the view beautiful. It was a very hip and trendy place. I loved the ambiance.

We ate breakfast here three mornings. Each morning I ordered fresh squeezed strawberry orange juice. I coulda drank a jug of that stuff! You could tell it was really fresh cause it was thick and pulpy, but not bitter. And it wasn't strawberry puree, it was actual berries blended in the juice. It was sweet and tart with chunks of strawberries in it. The color varied each day, but it was a shade of corally pink.

The first day I ordered a Tuscan frittata.

It was scrambled eggs, red potatoes home fried, grilled chicken, sun dried tomatoes and fresh basil, cooked together, baked and then crumbled goat cheese was crumbled on top. Oh my word. This was my favorite breakkfast from Chicago. I took one bite and it was like, "Ohhhhhhh".
It was very fresh and not heavy. The potatoes had a little crisp to them and were essential in the dish. The goat cheese melted right over everything and was so rich and creamy, mild, but with more of a flavor than cream cheese. The tomatoes and chicken and basil complimented each other perfectly and the eggs were cooked just right. I'm picky about scrambled eggs, and these weren't jiggly, slimy, crunchy, crumbl, dry, or soggy.(it also came with three monster size pancakes, which were good, but I liked the frittata much better)

The next day I order the cajun shroom scrambler.

It was scrambled eggs with red peppers, zuchinni, green onions and cilantro topped with a giant grilled portabello mushroom. It also came with fresh fruit and rye toast(which was toasted quite lovely, still soft in the middle like I like).
It was very good. The mushroom was so juicy and flavorful. It was grilled well so it was still moist, which made it hard to cut but good to eat. The veggies were crunchy, and the zuchinni surprisingly good. It was a perfect compliment to the heartiness of the mushroom. It was great, but not like the frittata.

The last day I ordered the "Hey Ricky!" omelette.

It was an omelette with jalepenos, avocado, chorizo (spicy sausage), onion and melted cheddar and jack cheese on top. There was sour cream and salsa on the side. It also came with red potatoes and an english muffin.

The omelette was huge! All the stuff was actually cooked in the egg, not just an egg wrapped around stuff, which is how I like it. It was very thick, and the egg wasn't papery. The avocado was a surprising element, which I loved. It added a layer of texture and freshness that was needed. It was very smooth and velvety to combat the crunchiness of the pepper and onions. The sausage was nice and big, just a little spicy. The cheese was so melty and gooy, but I woulda liked some in the omelette.

The potatoes were sooo good, slightly oniony. They were crispy and thickand very home-y.

They had so many unique breakfast items, I think I could still be eatin there! They had pecan roll french toast (yeah, a sticky bun cut in half and battered like french toast), strawberry chocolate pancakes, a bacon quesadilla, bananna foster crepes, oreo pancakes!! I came home with so many ideas! They have their menu online, and I still look at for ideas.

Rating scale:
yummy
awesome
yummyfuliscious
awesomefuliscious
awesomefulyummiliscious



Rating: awesomefulyummiliscious


(yeah, I really loved this place)