The Mouse Family Blog

Have you ever had a molten baby cake at a fancy restaurant -- the ones where the chocolate filling oozes out when you slice into it?

Jace likes to read a magazine called "The Week Magazine," whose goal is to consolidate stories from various magazines and newspapers around the country and present a balanced viewpoint.

One issue had this recipe from the New York Times food section. The whole process is amazingly simple. We decided to give it a try. It requires small ceramic bowls, which we found inexpensively at Cost Plus World Market.

Molten Chocolate Baby Cakes
4 tbsp soft unsalted butter (we just used Shead's Spread)
4 large eggs
Salt
12oz bittersweet or semisweet chocolate - 70% cocoa solids (We used chocolate chips)
3/4 super fine sugar (we used confectioners sugar)
1 tsp vanilla extract
1/3 cup flower

1. Preheat a cookie sheet at 400 degrees.
2. Butter insides of ceramic dishes.
3. Melt chocolate over low heat, and set aside to cool slightly.
4. Beat eggs and pinch of salt till frothy. Set aside.
5. Using mixer, cream butter and sugar.
6. Slowly add eggs to butter/sugar mixture, then add vanilla.
7. Add flour.
8. Add chocolate and blend till smooth.

9. Remove cookie sheet from oven and place ceramic bowls on sheet.
10. Add batter to bowls.
11. Bake 10-12 minutes until dry on surface.
12. Remove from oven and immediately invert onto serving plates. (Helps to have tongs or oven mit. Helps to tap bottom of bowls before lifting.)
13. Top with powdered sugar.
14. Serve hot.

This recipe can also be made up to two days in advance, and reheated before serving.