You can eat it in the ramekin:
or out:
With 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.
