I’m Sarah.

After graduating college, I worked as a TV news reporter at an NBC affiliate outside of Chicago. I then retired from that life to be a stay at home mom to my three little ones. While at home I was able to rekindle my love for decorating and crafts. A blog seemed like the perfect place to share those ideas. There is inspiration everywhere, I hope you find some here.

Molten Lava Cakes (Repost)

Molten Lava Cakes (Repost)

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I love chocolate cake! It is my go to dessert along with cookies. These little molten lava cakes are one of my favorites. They are super quick and so yummy! Perfect for a quick dessert when people are coming over and also perfect for a little Valentine's day dessert. I wanted to share this recipe from my archives because Valentine's day is just around the corner and this is my favorite dessert to make then.

M O L T E N     L A V A     C A K E S


Ingredients:
1 cup (6 oz) dark chocolate
1 1/2 sticks (6 oz) butter
4 eggs
Just shy of a cup (6 oz) sugar
1 1/3 cup (6 oz) flour

Directions: 1. Melt the butter and chocolate in a microwave safe bowl, cook 1-3 minutes, stopping every minute to stir, do this until melted and combined. 2. In a separate bowl, whisk the eggs, sugar and flour. Slowly pour in the chocolate mixture and whisk until combined. 3. Pour into ramekins (I spray my ramekins with cooking spray to make sure the cakes come out easily) fill up the ramekin about 3/4 of the way.

Bake at 390 degrees for 15-20 minutes *baking time depends on how big your ramekins are and how much you fill them up. I have some ramekins that take 20 minutes and some that take 15. Because the main component of a molten lava cake-is the molten lava, making sure not to over cook the cake is crucial. So the best way to figure out the perfect cooking time for your ramekins, would be to start checking them at about 14 minutes, with a toothpick gently push around the outside edges of the cakes, you can either see if the cake springs back when you push on it or simply stick a tooth pick in the edge to see if it's done. You want the edges to be done about 1/2 to 3/4 of an inch thick all around. Leaving the center raw. When it reaches that cooking consistency take them out of the oven, and scrape a knife around the ramekin to loosen the cake so that it can easily come out. Just flip it upside down on a plate and that's it. You can sprinkle some powdered sugar on top and garnish with a strawberry. They are best served right away.

DIY Kitchen Market Sign

DIY Kitchen Market Sign

Share It Link Party #252

Share It Link Party #252

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