Happy Thursday friends!! One day closer to another weekend, and so close to the end of January. How did that happen already?!? The weather has been a little funky lately in Texas (shocker, I know), but when the cold settles in, I tend to hunker down indoors as much as possible. I know that Texas cold is nothing compared to the Northern states, but I’m Texas born-and-raised, so 30 degrees might as well be 20-below to my body. If a little ice gets on the road, everything shuts down and we all get to stay home. Yeah, we’re big babies about it, but what can I say? I would rather be home, curled up on the couch watching TV and drinking some hot chocolate, than out in the cold weather.
And what could be more perfect on a cold night than a dessert filled with ooey, gooey chocolate??? Thanks to Melissa of I Was Born to Cook, our hostess for this month’s What’s Baking challenge, I decided to make chocolate lava cakes to fit with the theme of a Snowday Treat. Granted, we don’t really have snow days here (uh, like ever), but I knew that if I was on lock-down, this is a dessert that I could whip up to satisfy my chocolate cravings! My first attempt was a failure, the middle wasn’t gooey at all but it was a different recipe and I think I left it in the oven just a minute too long. Darn it! What a waste of good chocolate!! But round 2 proved to be a success, and I had to take the remaining 3 cakes to work so I wouldn’t eat them!!
Definitely give these a try…they are just too easy not to!
Chocolate Lava Cakes
As seen on Pioneer Woman, from Tasty Kitchen
- 4 pieces (squares) Semi-sweet Baking Chocolate
- ½ cups Butter
- 1 cup Powdered Sugar
- 2 whole Eggs
- 2 whole Egg Yolks
- 6 Tablespoons Flour
- Preheat oven to 425 degrees.
- Spray 4 custard cups with cooking spray and place on cookie sheet.
- Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. Whisk until chocolate is also melted.
- Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
- Divide between cups.
- Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
- Invert cakes onto serving plates and enjoy the ooey gooey deliciousness!