Category: Light Shine University

We’ve discovered something…

“molten” is quite a relative term. But no matter how it is used, if it’s attached to the word “chocolate” well then….

it’s positively glorious.

We’ve tasted Molten Chocolate Cake in many of it’s incarnations, or—various levels of done-ness—and found that each and every version has it’s own unique…charm…

Yeah, charm is a good word. My favorite version is this moist and fluffy but not-quite-so-liquid center darling. If, however you want the molten chocolate to actually be more like lava–then just take it out of the oven a minute or so sooner than I did.

Either way…don’t make any plans.

You’re going to want a moment alone.

Trust me.

Oh, and whatever you do–don’t cook them longer than 15 minutes…or they tend to…ahhhh….blow up.

Yeah. Don’t ask.

Chocolate Molten Cake

Ingredients:

1/2 cup butter, cut into pieces

6 ounces semi-sweet or milk chocolate

3 large eggs, separated

1/3 cup white sugar

1 teaspoon vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Preheat oven to 400 degrees and place rack in center of oven. Generously butter 4 – 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside.

Melt the butter and chocolate in a double boiler over medium heat. Remove from heat and set aside.

Beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. Beat in the vanilla extract. Now, then fold in the melted chocolate mixture.

In a clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a wire whisk gently fold the beaten whites into the chocolate mixture, just until it is well combined. Don’t over mix or the batter will go flat. Divide the batter between the prepared cups, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a knife around the edge of each cake and then turn it out onto the center of a serving plate.  Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and serve with Vanilla ice cream.

Makes 4 – 3/4 cup  individual cakes.

Molten Chocolate Cake

 

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Ingredients

• ½ cup butter, cut into pieces
• 6 ounces semi-sweet or milk chocolate
• 3 large eggs, separated
• ⅓ cup white sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon cream of tartar
• 1 tablespoon granulated white sugar

Instructions

1. Preheat oven to 400 degrees and place rack in center of oven.
2. Generously butter 4 - ¾ cup molds, ramekins, or custard cups and dust the insides with granulated white sugar.
3. Place the prepared molds on a baking sheet and set aside.
4. Melt the butter and chocolate in a double boiler over medium heat. Remove from heat and set aside.
5. Beat the egg yolks and ⅓ cup sugar until thick, pale, and fluffy.
6. Beat in the vanilla extract.
7. Now, then fold in the melted chocolate mixture.
8. In a clean bowl whip the egg whites until frothy.
9. Add the cream of tartar and continue to whip until soft peaks form.
10. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form.
11. With a wire whisk gently fold the beaten whites into the chocolate mixture, just until it is well combined.
12. Don't over mix or the batter will go flat.
13. Divide the batter between the prepared cups, filling about ¾ full.
14. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet.
15. You may have cracks on the top surface of the cakes.Immediately remove from oven and let them rest for a minute or two.
16. Run a knife around the edge of each cake and then turn it out onto the center of a serving plate. Carefully remove the mold.
17. Sprinkle the top of each cake with confectioners sugar and serve with Vanilla ice cream.

2.1.7

No–that is not a big ice cube in my cup…it’s a chocolate marshmallow. You should be so jealous. Truly.

So, let’s just say you’re in the mood for a nice warm cup of hot chocolate. As you look in the cupboard, you realize that you are out of ye old “Swiss Miss.” No problem, you think. We’ll just do the back woods thing and make it from scratch. Fine…until you open the cocoa canister and find that there is only a dusting left at the bottom. Now what?!

But wait! What’s this? Could it be a couple of 3 Musketeers bars in the back there–hiding out for that certain craving that you get at 10:30pm sometimes?

That’s all you’re going to need my friend. Wait’ll you read this.

As you sip try to avoid giggling your head off at your own decadence.

Yeah, good luck with that.

“Hot Cocoa Mood”

Ahhhhhh….don’t you just love having to eat your vegetables?

The original recipe called this “Bread.” Let’s be serious guys—this ain’t bread. Bread is lovely but it tries to behave itself. This little number is moist, chocolatey and positively wicked–with no shame whatsoever.

Cake I tell you…cake.

Now then—tell me again. How many servings of veggies are we suppose to have each and every day? I want to be sure to get them all in.

Heh, heh, heh.

“C-h-o-c-o-l-a-t-e”

Zucchini Cake

Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups softened butter
3 cups grated zucchini
3/4 cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and butter, mix well. Fold in the chips and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Chocolate Zucchini Cake

 

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Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1½ cups softened butter
• 3 cups grated zucchini
• ¾ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and butter, mix well. Fold in the chips and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

2.2.8