New Blogs
Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes
Ingredients:
4 oz semi-sweet or bittersweet chocolate (chopped)
1/2 cup unsalted butter (1 stick)
1 cup powdered sugar
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt
Optional: 1/4 cup of chocolate chips (for extra molten goodness!)
Butter and cocoa powder (for greasing the ramekins)
Instructions:
Preheat your oven to 425°F (220°C). Grease 4 (6-ounce) ramekins with butter and lightly dust them with cocoa powder, tapping out the excess. This ensures your lava cakes pop out easily after baking!
Melt the chocolate and butter:
In a microwave-safe bowl, melt the chopped chocolate and butter together in 20-30 second increments, stirring in between, until smooth and fully melted. Alternatively, you can melt them in a double boiler on the stovetop.
Mix the batter:
Stir in the powdered sugar to the melted chocolate mixture until well combined.
Add the eggs and egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt.
Gradually fold in the flour until just combined. If you want an extra gooey center, mix in the chocolate chips now (this step is optional but highly recommended!).
Fill the ramekins:
Pour the batter evenly into the prepared ramekins, filling them about 3/4 of the way up.
Bake the lava cakes:
Bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still slightly jiggly. The tops should look firm and cracked, but the centers will remain molten and soft.
Keep an eye on the cakes toward the end of baking, as oven times can vary.
Serve:
Let the cakes sit for 1-2 minutes before running a knife around the edges to loosen them. Invert each ramekin onto a plate and gently lift it off. The cake should slide right out, with the molten center flowing out.
Serve immediately, dusted with powdered sugar or a scoop of vanilla ice cream, if desired.
Categorias
Leia mais
Crunchy Panko Fish Sticks with Tartar Style White Sauce Ingredients:- 1 lb white fish fillets, cut into strips- 1 cup panko breadcrumbs- 2 eggs, beaten- 1 tsp garlic powder- 1 tsp paprika- Salt and pepper to taste- Oil for fryingFor Tartar Style White Sauce:- 1/2 cup mayonnaise- 2 tbsp sweet relish- 1 tbsp lemon juice- 1 tsp Dijon mustard- Salt and pepper to tasteDirections:Step 1: Prepare...
Sausage Potato SoupIngredients:1 lb. Italian sausage (mild or spicy, your choice)1 medium onion, chopped3 cloves garlic, minced4 large russet potatoes, peeled and diced4 cups chicken broth (or vegetable broth)2 cups half-and-half (or heavy cream for a richer soup)1 cup milk1 cup shredded cheddar cheese (optional, for a cheesy twist)1 tsp dried thyme1/2 tsp crushed red pepper flakes (optional...
Chocolate Pecan Turtle ClustersIngredients:2 cups pecan halves (or halves and pieces)1 cup caramel bits (or 14 oz caramel candies, unwrapped)1-2 tbsp heavy cream (or milk)12 oz milk chocolate (or dark chocolate, depending on your preference)1 tsp vanilla extract (optional) Instructions:Toast the pecans:Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking...
Mexican Street Corn Coleslaw Ingredients:4 cups shredded green cabbage2 cups shredded purple cabbage1 ½ cups corn kernels (fresh, canned, or frozen and thawed)½ cup mayonnaise¼ cup sour cream¼ cup fresh cilantro, chopped¼ cup cotija cheese, crumbled1 jalapeño, finely diced (optional for some heat)1 teaspoon chili powder½ teaspoon...
Cranberry Shortbread CookiesIngredients:2 cups all-purpose flour1/2 cup cornstarch1/2 tsp salt1 cup unsalted butter, softened1/2 cup powdered sugar1 tsp vanilla extract1/2 cup dried cranberries, roughly chopped (or use candied cranberries for extra sweetness)1 tbsp orange zest (optional, for extra flavor)1/4 cup granulated sugar (for rolling the cookies)Instructions:Preheat the Oven:Preheat...
