He Made: Mini Molten Chocolate Cakes
Let me preface this post by saying that my husband does not cook. Give him a piece of meat to throw on the grill, and he can run with the best of them. But I am not confident that he could scramble an egg correctly. Now, I point these things out because despite his lack of talent, he managed to make these for my birthday dinner:
Some of you know that last week was my birthday and instead of going out to dinner I struck a deal with my husband that started with the idea of him cooking a full meal, and ended with a decision to order take-out from P.F. Chang’s and him making the dessert. I got this recipe from The Comfort of Cooking and since I had made them before, I knew they only took about a total of 15 minutes to make. I think I let him off easy, don’t you?
I love the fact that I not only was able to watch the whole thing go down, but I had a good laugh too. Exhibit A. Off to a good start – a little margarine on the counter never hurt anyone.
Into the oven they go! Let’s make a note here. The directions clearly say bake for 8 – 10 minutes. Of course being the guy that he is, he couldn’t get over the fact that the tops were still a little jiggly. Um, as cooks we know that is the whole reason they are molten. That gooey chocolate pours out of the center when you cut into them. Needless to say, they stayed in the oven a little too long. The conversation went a little something like this:
Well, the final product? Not quite molten, but tasty nonetheless! The taste was spot on and I couldn’t have been more proud of his first pastry endeavor. Thanks for the birthday dessert hubs! You did good for your first try!
8 ounces semisweet chocolate chips, or bars cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 tsp. flour
8 paper muffin cups
1 6 oz. container raspberries
¼ cup powdered sugar
Adjust oven rack to middle position. Heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with muffin papers. Fill each cup to the top with the chocolate mixture.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin, pull papers away from cakes and transfer cakes to dessert plates.
Sift powdered sugar lightly over each plate. Top each cake with a few berries and serve immediately