Warm Melting Chocolate Cake

Remember, back in April 2011 when I said my next post was going to be on how to make warm melting chocolate cake (http://crazedandinexperienced.blogspot.com/2011/04/moment-of-elation.html) ?

Well, here is it! Just about 10 months late, but hey, at least I remembered.

So you start with this:

yes, if you wanna make it right you must listen to John Coltrane & Johnny Hartman, or any other smooth jazz artist of your choice. ;)

8 oz of semisweet chocolate (I recommend Ghiradelli 70% cacao)

1 C (2 sticks) butter

7 eggs

6 tablespoons of sugar

1/2 C flour

1. Preheat the oven hi broil. Now, this is for the carnival cruise warm melting chocolate cake, meaning we're going for only the top being hard, the bottom and sides are still gooey chocolate. If you want to make a molten chocolate cake, where only the very center is gooey chocolate, follow this same recipe except preheat the oven to 400.

2. Melt the butter and chocolate together. Let cool.

3. In a separate bowl, mix 4 eggs with sugar and whisk. Then add the flour, whisk. Add the last 3 eggs, whisk. Finally, add the chocolate/butter mixture and whisk.

4. Butter the ramekins! This is fun, as you get to play with butter. Take a dollop of butter in your fingers and go at it.

5. Pour batter into individual ramekins, fill about 1/2-3/4 way full.

6. Place ramekins into the oven and nuke em! i.e. watch em closely. As soon as the tops of the cakes start to harden, about 3-7 mins, remove from the oven. Let sit for a couple minutes, just long enough to be able to touch the ramekin without burning yourself.

7. Serve immediately. Tastes best with some vanilla ice cream on the side.

Enjoy!

This recipe fills about 7-8 ramekins.

P.E.R.S.E.V.E.R.A.N.C.E

It took me about a year to perfect this recipe and get only the top to be hardened. But I persisted and I prevailed! muaha!