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Chocolate molten cake

You can eat it in the ramekin:

beforeor out:

molten cake with ice creamWith an eggnog ice cream chapeau!

We’ll have family visiting for the holidays and I have this dessert extravaganza planned, but I had never made molten cakes so I wanted to do a test run.  I looked at a bunch of recipes and chose this one because it looked like one of the least complicated.  It turned out to be one of the easier desserts that I’ve ever made.  I used Ghirardelli 72% cacao baking chocolate and just estimated 6 oz from the 10 oz bag.

The only surprise was the cooking time.  I placed the ramekins on a small cookie sheet so I would be able to get them out of the oven without burning myself or dropping them, and I had to keep extending the cooking time until the tops looked done enough at 20 minutes.

The recipe fills four 8-oz ramekins, so I baked two right away and put the others in the fridge overnight.  I baked them tonight (for science!) and they were every bit as good as last night.  Mark thought they were better, but I’m pretty sure that was a result of all-day anticipation!  I’ll definitely be making these ahead of time so I can just pop them in the oven after dinner when we have company.

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