Molten-Chocolate-Lava-Cake!

Need I say more people? The ooey gooey chocolatey goodness in one small cake. This dessert always been a favorite of mine in times of "chocolate-deprived" moments... It's the easiest dessert ever with no use of mixer! Can u believe that?

So here here, make this for your spouse tonight and he or she will love you even more! Of course to make this a complete "meal", you need to have a good scoop of Vanilla Ice Cream on the side... Hot and cold sensation in your mouth! Yummmmm.... R u drooling yet? R u drooling yet?

Here we go with the mise en place:

-four of 4oz. custard cups (here's the link if u don't know what a custard cup is http://cache.showmethecurry.com/vidimages/MoltenLavaCake.jpg)

-2 bowls (one of the 2 bowls need to be heat resistant, something like pyrex and not plastic because it's gonna be for the double boiler)

-whisk

-sauce pan filled with simmering water

I will go more into the details later. Don't panic if you don't know what I'm talking about!

Ingredients: (This recipe makes 4 cups, if it's for date night, please divide the recipe in half)

• 6oz. dark chocolate (I use Ghirardelli semi sweet chocolate bar)
• 6 tbsp butter
• 1/2 cup sugar
• 2 eggs
• 1/2 cups of All purpose flour
• 1 tsp Kahlua
• 1 tsp Vanilla extract

How you do it:

1. First thing first. Preheat 400F oven. Lightly grease the custard cups.

2. Prepare the double boiler by filling the water into sauce pan about 2 in. and let it simmer in medium heat. Do not let it boil! Put the heat-proof bowl on top of the saucepan. So u're going to melt the chocolate and butter here.

3. After the chocolate mixture melts, take it off from the double boiler and whisk in the sugar, vanilla, and kahlua.

4. In the other bowl, lightly beat eggs.

5. This is important guys! Now it's time to temper the two mixture together. What is tempering?

Here's some explanation to help you if you don't know yet...

It means to bring the temperature of the egg mixture up closer to the temperature of the hotter ingredients you will be mixing it with to prevent the eqq from "scrambling". You need to add a small amount of the hot ingredients to the egg mixture, a little at a time, to bring the temperature up, until it is safe to add to the hot ingredients.

So now, add a little bit of the chocolate mixture into the eggs mixture and whisk whisk whisk until it's combined.

6. After that, carefully stir the egg mixture back into the chocolate mixture.

7. Whisk in sifted flour until just combined.

8. Add the batter into the custard cups and bake for 10-11 min.

9. Remove from oven and let it rest for 2 min. before you take them out.

The center should be soft and a bit sink in but the sides should be done. Invert cups on individual serving dish. Get a scoop or... two vanilla ice cream and dust in some powdered sugar on top. Isn't that sound almost too pretty to eat? mmmm maybe not... Enjoy while it's still warm and cold!