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These cakes are so soft, moist and gooey. When you stick your spoon in, molten chocolate oozes! Serve warm with a scoop of vanilla ice cream on top.
Preheat oven to 450ºF.
Melt butter and chocolate in the microwave, stirring every 15 seconds until smooth.
Whip eggs, yolks, sugar and vanilla with a mixer for about 10 minutes on high speed.
Fold melted chocolate and butter into the egg mixture. Fold in flour until just combined. Grease four 6-oz. ramekins, then spoon the mixture into the ramekins. Place 1 dark chocolate square in each ramekin.
Bake at 450°F for 10-15 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate or serve in ramekins with a scoop of vanilla ice cream.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!