This recipe makes a delicious, fast, and super easy dessert! The creator of this recipe is Beth over at Budget Bytes. I highly recommend you get yourself over there and check out all of her recipes. I have yet to try one that isn’t awesome and not to mention the recipes are easy on your wallet! Honestly, I did almost exactly what she did so I’m not really adding much. But seriously, you must try this. Perfect for date night or for when you want a dessert all to yourself :). As you can see I forgot to take a picture before I had almost finished it. That’s what no self control will do to a girl. Note that this makes two ramekin’s worth so adjust the proportions accordingly.
1 egg yolk
2 tablespoons of granulated sugar
4 tablespoons and 1 teaspoon of unsalted butter
1/3 cup semi-sweet chocolate chips (or whatever you prefer chocolate wise)
1 tablespoon of cocoa powder (whatever kind you have on hand)
2 tablespoon flour
- Assemble all the ingredients. Always do this first in case you forgot something or whatever.
- Preheat the oven to 450 degrees Fahrenheit.
- Use the teaspoon of butter and coat the inside of two ramekins with a thin layer (room temperature is best for this).
- Dump one tablespoon of the flour into one of the ramekins and shake rattle and roll it until all the butter has a light coating of flour. Tap the excess into the second ramekin and repeat. Tap the excess from the second into the sink or trash.
- Combine the egg, egg yolk and sugar in a bowl and use a hand mixer to beat it until it’s light and fluffy looking. It takes a few minutes so just be patient with the mixer.
- Then put the 4 tablespoons of butter and chocolate chips in a bowl and microwave. Beth’s method works super well. Turn it on high for 15 seconds and stir briefly and repeat this process until the chocolate chips are melted and the mixture is smooth.
- Add one tablespoon of flour and the cocoa to the chocolate and then add this to the egg/sugar mixture. Beat with the mixer just until everything is mixed well.
- Pour chocolatey batter into the two ramekins. Set them on a baking sheet and put it in the oven.
- Set your timer to 8 minutes and let it do its thing.
- After 8 minutes, open the oven and give the baking sheet a little jiggle. The point of the cake is to be gooey inside so you want to see the centers jiggle when you give them a shake. If it looks like the whole cake is jiggly, you need more time.
- If you need more time, you’ll pretty much have to baby sit it for the next few minutes to make sure it doesn’t get too “done”.
- If the cake does not jiggle at all, take it out of the oven immediately. Obviously it will still be delicious but it won’t be lava-like when you break into it (that’s how mine was, but it was still divine!).
- Give the cakes a dusting of powdered sugar for some flair, and if you’re feeling adventurous then combine some berries (strawberries, blackberries, raspberries) with a little sugar to and drizzle the mixture over the top of the cakes.
- Enjoy! And be careful with the ramekins. They’ll be hot so don’t burn yourself or whoever you choose to share these delectable little cakes with.
I’m including Beth’s tip because I found it super helpful in knowing what to look for as the cakes were rising (I let them go over by not paying close attention :)):
TIP: You will notice the batter rising (puffing up) during the last couple of minutes of cooking. The outer edge will rise first and then the center will rise as it cooks. If the center rises up, that means it has cooked and will not be molten. So, remove the ramekins from the oven when the edges are high but the center is still a little sunken in. I failed to do this but it was still delicious.