Foodie Fridays - Chocolate Meltdown
Posted by Guest in Foodie Fridays
Thursday was one of those days. You know the kind of day I'm talking about - the classic "stress level's through the roof, nothing's going right, my inbox is overflowing with one crisis after another, can anyone tell me why I can't catch a break?" kind of day. So, when I finally drug myself home after a positively lovely twelve hours at the office, it wasn't a great moment when I realized that Thursday had crept up on me again and I had nothing to share for this week's Foodie Friday.

On days like those, there's only one thing that makes me feel better. That's right, girls, say it with me... chocolate. I knew exactly what to make - to not only make myself feel better, but to equip you all with the perfect recipe for those "I need chocolate and I need it now" moments. So, next time you need a quick chocolate hit, pull out this recipe. You'll be enjoying warm, chocolatey decadence in under thirty minutes. Ahhhhhhh....

Happy Friday and, for those of you in the States, enjoy the Labor Day weekend!

Molten Chocolate Cakes
7 ounces bittersweet chocolate
10 tablespoons butter
1 tablespoon espresso powder (optional)
1 teaspoon pure vanilla extract
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks

Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on medium power (50%) for 2 min. or until butter is melted. Stir until the chocolate is completely melted. Stir in espresso powder and vanilla. Add powdered sugar and flour; mix well. Add eggs and egg yolks; beat until well blended. Divide batter evenly between prepared custard cups.

Bake 12-14 minutes or until cakes are firm around the edges but soft in the centers. Remove from oven and let stand for 1 minute. Run a small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with whipped cream or fresh fruit if desired. Serve immediately.

Yield: 6 little cakes

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