It was a sweet Valentine's Day with our three girls. Bouquets of flowers in the morning. Dinner at home in the evening: filets, asparagus, roasted potatoes, salad, and for dessert, molten chocolate cake. This recipe is from my friend, Saren (not sure where she got it so I'm giving her all the credit), and I love it because you bake it in a large bundt cake pan instead of individual ramekins, and just scoop it out. A bit more casual, granted, so it is what it is. But it's great for a larger crowd (such a nailbiter to unmold a bunch of individual cakes before they overbake), and every bit as rich served this way.
If you'd like the recipe, click to read more.
Saren’s Molten Chocolate Cake
1/2 c. butter
8 oz semi-sweet chocolate chips
4 large eggs
3/4 c. sugar
1 tsp vanilla
1/2 c. flour
1/4 tsp. Baking powder
Melt chocolate chips and butter together in sauce pan, mix until
smooth. Beat sugar and eggs for 2 minutes until lightened in color. Stir in vanilla and then chocolate mixture. Stir in flour and baking power until just combined. Spray pan(s) with cooking spray and pour mixture in.
For a regular bundt pan, bake at 375 for 15 minutes (will only 1/2 fill the pan) or double the recipe to fill up the bundt pan more and bake at 350 for 25-30 minutes (depending on how gooey you want it to be). You can also use small individual bundt pans or a cupcake pan, you’ll just have to cut down on the baking time and keep checking. When it's done, there should be a fairly thin crusty outside with a very soft gooey center. Remove from the oven and let the cake stand for 10 minutes.
Serve warm with a scoop of ice cream and berries if you like.