Molten Chocolate Cake Sundae
Oh yes, I did. And you can too, there is nothing holding you back. You know you want it, and you don’t even have to go to Chili’s anymore to get it. 🙂 This was incredible, of course I should know that The Pioneer Woman would never steer me wrong. I whipped the batter up while dinner was baking in the oven and popped them in while we were eating so they were ready in time for dessert! And as if molten cake wasn’t enough, I topped it all off with some chocolate chip ice cream, whip cream, and a cherry. The combo of hot and cold/vanilla and chocolate as it hits your tongue is pure ecstasy. These would make great little gifts too, just leave them in the ramekin and sprinkle with powdered sugar and refridgerate. You can reheat them in the microwave for 30 seconds and they are as good as fresh from the oven. This made 4 cakes, so you can halve it for a special V-day treat with your valentine.
- 4 pieces (squares) Semi-sweet Baking Chocolate
- ½ cups Unsalted Butter
- 1 cup Powdered Sugar
- 2 whole Eggs
- 2 whole Egg Yolks
- 6 Tablespoons Flour
- Ice Cream or Powdered Sugar to top
- Whip Cream and a Cherry
Preheat oven to 425 degrees and spray down 4 custard cups with Pam really well. Set aside on a cookie sheet.
Microwave chocolate and butter in large bowl on high at 30 second intervals, whisking in between until all is melted.
Stir in sugar until well blended. (batter will be thick like icing)
Whisk in eggs and egg yolks. (batter will feel like a big glob when stirring, just keep going until smooth)
Stir in flour and let sit for a minute to let air bubbles up. Divide batter between cups.
Bake 14 minutes until sides are firm and center is soft. Let stand 1 minute.
Top with ice cream, whip cream, and cherry.
**Alternatively, you could take the egg whites from the two eggs you separated and make a meringue topping before you bake. Then just eat straight from the cup 🙂 I won’t tell.