College friends are some of the best of friends. You have the greatest adventures with them, and you can also get some pretty fantastic recipes from them.
Val, one of my college buddies, hooked me up with this absolutely delicious molten lava chocolate cake recipe.
This Chocolate Decadence cake is truly decadent. It's rich and delicious, yet originally from a Cooking Light magazine so it can't be too bad for you. ;)
This recipe makes 2 perfect little cakes, and you can easily personalize this cake for the salted caramel lover, peanut butter lover, or rich dark chocolate lover.
I've had this recipe for a long time; it is about time I share. Everyone deserves some Chocolate Decadence in his/her life.
Recipe: Alohamora adapted Val/Cooking Light Dec 2003
Active Time: 15 minutes
Inactive Time: 15 minutes
1/4 c. and 1 Tbsp sugar
2 Tbsp milk
1 Tbsp and 1 tsp cocoa
1 Tbsp butter
1/4 oz unsweetened chocolate
2 Tbsp flour
1/4 tsp vanilla
1 1/2 Tbsp egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc.
- Preheat oven to 350 degrees and grease, butter, or spray with a baking spray two 4 oz ramekins.
- In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves.
- Turn off the heat to the stove and add the butter and chocolate to the pan. Constantly stir the mixture until both the butter and chocolate melt. Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
- Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined.
- Add the vanilla and egg white to the mixture and combine it with a fork or a whisk. I like to use the egg whites you find in a carton at the store, but half the egg white from a large egg will work great too.
- Divide the batter evenly between the two prepared ramekins.
- Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer. I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.
- Bake the cakes/ramekins at 350 degrees for 10-15 minutes until it is barely set. My cakes took no longer than 12 minutes.
- When the cakes are barely set pull them from the oven and let them cool for 5-10 minutes.
- Invert the cakes on a dessert plates, or you can eat straight out of the ramekins.
- Store leftovers, if there are any, covered in the fridge.
- This recipe easily doubles, triples, or whatever depending on your needs.
Happy Decadent Chocolate Cake eating for two!