I never used to be a dessert person.
Then, I met my husband…
A man who could live forever on chocolate and ice cream and pie.
Now, we end our evenings in bed, sharing a bowl of ice cream.
~ yum ~
After scanning a million recipes online, I made my own and thought I would surprise Glen last week.
It reminded me of all those chocolate molten cakes on our Trans-Atlantic cruise last year.
Unfortunately, it was the day he arrived home from work 2 1/2 hours late.
not so molten anymore
I didn’t get mad, I just ate most of the cake myself.
The Verdict – It was delicious, I cooked mine for 20 mins, but it was a tad over cooked.
Start checking it after about 14 mins.
Make sure your guests are home when the cake comes out – eat immediately!
- 1 cup flour, i used whole wheat
- 2 tsp baking powder
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup brown sugar
- ½ cup whole milk
- 4 Tbsp unsalted butted, melted
- 1 egg yolk
- 2 tsp vanilla extract
- 1 Tbsp espresso powder, I used a Nespresso pod
- 1 cup hot water
- ½ cup semi-sweet chocolate chips
- Pre-heat oven to 325.
- Combine flour, baking powder, salt, ¼ cup of cocoa and ½ cup brown sugar - whisk.
- Stir in the milk, vanilla, yolk and melted butter.
- Spread into a buttered 9" square pan.
- In a bowl, combine the remaining ½ cup brown sugar and ¼ cup of cocoa. Whisk to break up clumps.
- Sprinkle the chocolate chips over the cake batter and then sprinkle the cocoa powder and sugar mixture on top of that.
- Combine the espresso powder with the hot water and pour all over the top but do not stir.
- Bake for 14 minutes and then start checking cake. Depending on the oven, it could take between 20 to 35 minutes. The edges of the cake should feel baked but the middle should have a gentle jiggle.
- The sauce poured on top has now settled to the bottom to create a rich pudding.
- Let cool in pan for about 5 minutes and serve with ice cream.