One of my favorite things to do is crank up some Michael Buble, put on my apron, and spend the afternoon in the kitchen baking. Measuring out ingredients that react with one another and transform into something amazing – it’s a fascinating concept. Maybe this is the nerdy engineer side of me talking (and yes, I did enjoy Chemistry).
Regardless, baking is something I enjoy and wish I did more often. Like all things, however, it takes time and some days there just doesn’t seem to be enough of it.
I came across this recipe not too long ago when looking for ideas of a quick dessert to accompany a nicer meal. I didn’t have hours to spend baking, so I was excited when I discovered these chocolate cakes could be made in less than 30 minutes.
In a small glass bowl, add two semi-sweet chocolate bars (or 6 tablespoons of chocolate chips) and 1/4 cup of butter. Microwave until the butter is melted (about 30 seconds). Using a whisk or spoon, stir the mixture until the chocolate melts and combines with the butter.
Add 1/2 cup of powdered sugar and mix.
Next add in one egg and one egg yolk and combine, then stir in 3 tablespoons of flour.
Divide the batter between 2 greased ramekins.
Bake at 425°F for 13 to 14 minutes until the sides are firm. The center will be soft and somewhat gooey.
Let the chocolate cakes cool for a few minutes.
I prefer to serve these cakes right from the ramekins, but you can also invert them onto a small plate. Top them with homemade whipped cream and fruit.
Next time you’re looking for a quick dessert for a dinner party, give these a try. You won’t need to spend hours baking, but I promise you’ll be able to wow your guests!
Check out the original recipe at Tasty Kitchen.