LOL
!!! I wonder what happened there!??? Ya know, I've made SO many mistakes in the kitchen - especially w/ baking. I once made my signature Red Velvet Cake (the recipe has been in my family for about 50-60 years) and left out the baking soda - DUH - have you ever seen a cake like that? Disaster.
I am always happy to share recipes, anytime, my friend!
Okay, here are a couple:
This one is quite sweet, which I love! But it may be too rich for some people. This one you leave in the ramekin and eat it from the ramekin while still hot - me and hubby usually take a spoonful of it, and then dip the spoon in vanilla ice cream.
Lava Lava, 4 srvgs.
1 stick unsalted butter (+ extra butter for buttering ramekins)
4 ounces semisweet chocolate (semi-sweet choco. chips)
2 eggs
3/4 cup sugar
3 tablespoons all-purpose flour
Special equipment: 4 ramekins (2/3 to 1-cup capacity)
Place baking sheet in oven; preheat oven to 400 degrees F. Butter ramekins.
In a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins.
Bake for about 12-17 minutes (depending on oven). For lots of lava, take out closer to 12 minutes, for more cake-like consistency – leave longer. NOTE: for lots of lava, watch for tops to crackle or firm-up; around 11-13 mins, check by “shaking” ramekin a bit – if it appears to be overly liquidy underneath the crackle-top after a shake, it’s not ready; if there seems to be some firmness – not just shakiness underneath – it is probably ready). We usually bake ours for about 13-14 minutes, but we like ours to be very lava-ish at the center, rather than cake-ish.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT! Serve with ice cream, if desired. Garnish w/ cocoa powder and/or chocolate shavings and whip cream.
------------------
This one you can turn out of the ramekin, and it should be molten-y on the inside:
Individual Molten Chocolate Cakes, 6 Servings
8 ounces bittersweet chocolate chips (recommended: Ghiradelli)
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cut into cubes
3 eggs
3 egg yolks
1.5 tablespoons vanilla extract
6 T sugar
5 T all-purpose flour
Powdered sugar, for decorating
Preheat oven to 325 degrees F, butter and flour 6 (6-ounce) custard cups.
Melt 6 oz. chocolate and the butter in a double boiler. Let cool slightly.
Use an electric mixer with whisk attachment to beat eggs, yolks, sugar at low-medium speed for 2 to 3 minutes. Increase speed to high and beat until egg mixture becomes pale and thick (about 5 to 8 additional minutes). Reduce speed back to low setting; gradually sift in flour while mixing. Add chocolate mixture, beat until incorporated and mixture is thick and glossy, being careful not to over-mix (about 5 minutes).
Fill each prepared custard cup about halfway, place a few of the remaining chocolate chips into each custard cup. Top off each with remaining batter. Place all custard cups on a baking sheet and bake until edges are set and center is still slightly jiggly (about 12 minutes). Carefully run a knife around the edges to loosen the cake and invert the cake onto plate, let stand 20 seconds, release cake from dish. Dust with powdered sugar.
----------------------------
And just for FUN - this is the original recipe by the man who invented it!
Molten Chocolate Cake, serves 4, By Jean-Georges Vongerichten
1 stick butter (4 oz.) + 1 T.; plus a little for buttering the molds
4.5 oz. bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 t. flour; plus a little more for dusting
1. In the top of a double boiler set over simmering water; heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour; just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them to room temperature before baking.)
4. Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.
-----------------------------
So now you can try a few and see whatcha like best!! Let me know if you try them, I'd love to hear!