Hot Oozing Chocolate Lava Cakes--Recipe Included

Happy Mother's Day Mom!

My family spent Mother's Day at Duane and Sarah's house. Both my mother and Michelle were guest of honors being our 2 moms.We had a buffet of Japanese and Asian themed dishes to celebrate the occasion. Pot luck style of course.

Mom, Dad, Laurie, Michelle, Baby Ethan

Ethan snoozing...his favorite pasttime

The Pot Luck Spread

Our menu consisted of steamed Red fish stuffed with Lup Chong, Cold Somen salad, the Japanese Soy Bean rice, Thai Lemon Grass Curry soup, Barbequed Teriyaki chicken, steamed Baby Bok Choy...yummy!

My big brother Duane's dish...onolicious ("delicious" in Hawaiian)

And for dessert, we started off with my favorite Mango & Coconut Tapioca ice cold treat which is super EZ and super delicious. My family LoVes it.

Then, we topped the night off with the finale dessert...Hot Oozing Chocolate Lava cakes (that's my name for it). Unfortunately, as this was Jimmy and my first time making it, I overbaked it by 2 minutes. So while it was delicious, it didn't ooze with chocolate like it was supposed to. But that was my fault as I went beyond the recommended time by 2 extra minutes which baked it to a soft tender chocolate cake with a bit of an ooze. Anyway, I thought I'd share it with you. My friend Cathy always makes it and swears by it. In fact, she made it for us at a dinner and it did Ooze. So, follow the recipe and don't overbake bc if you do, you lose the ooze. (hey, that rhymes!)

The Recipe

Ramekins all buttered and floured, ready to go.
You can use ceramic cups instead. :)

Melted butter...it's a good thing.
Add the Bittersweet Chocolate to this and voila!
You can use whatever chocolate you like.
I used Ghiradelli Bittersweet Chocolate chips which I use for baking cookies and such.

Sarah said that this was the 4th time her KitchenAid mixer was used.
I used it a 5th time later when I whipped up Whipped Cream for the topping.

The ramekins are filled little more than 1/2 way and are ready for baking.

The recipe said to make sure the tops "begin" to crack...
I think I waited 2 minutes longer than I should have.

Here's the recipe...it's normal name is "Johnny Depp and John Malkovich Soft Chocolate Cake"---

1 stick (4 ounces) butter or margarine
4 ounces Bittersweet chocolate, coarsely chopped (I used Ghiradelli's Bittersweet chips, but use whatever chocolate you want or mix the types of chocolates)
3 large eggs
1/2 cup sugar
1/3 cup all purpose flour

Whipped Cream, for serving with cake (recipe to follow)

1. Preheat oven to 450. Butter and lightly flour six 6 ou. Ramekins; tap out the excess flour. Set the ramekins on a baking sheet.

2. Melt the butter in a small saucepan. Put the chocolate in a small bowl, pour the margarine on top and stir until smooth.

3. In a bowl, using an electric mixer, beat the eggs with the sugar at medium speed until thick and pale. Beat in the flour; add the chocolate. Spoon the batter into the prepared ramekins. Bake in the center of the oven for about 12 minutes, or until the tops of the cakes begin to crack. (I wouldn't go beyond 12 minutes or cake will cook through and you'll lose the OOZE.

4. Let the cakes cool down in the ramekins for 1 minute. Run a thin knife around the sides of the cakes to loosen them, then cover each ramekin with an inverted dessert plate. Turn them over, let them stand for a few seconds and then remove the ramekins. Serve the cakes with a dollop of whipped cream. Alternatively, serve the cakes in the ramekins and pass the whip cream at the table.

For Fresh Whipped Cream---here's the recipe:

1 cup of Heavy Whipping Cream (should be cold from the refrigerator)
Add 1/4 cup of sugar
1 teaspoon of vanilla

Using your handmixer or Kitchenaid or what have you, add sugar and vanilla to the cream and whip. Once it gets stiff so it peaks, stop...you're done. Don't overdo it or it'll breakdown. Voila, it's that simple.

P.S. I'm so tickled. I just made up the whipped cream topping recipe as I didn't measure when making it. When I googled a whipped cream recipe...it was the exact same measurements. Pat on my back. :)

Try this recipe. It's like those fancy chocolate cakes in the fancy restaurants where they ask if you want to order it bc it'll take 30 minuted to make. Well, it does take under an hour to make, it's way EZer to make than a chocolate cake, and it's super fast and delicious. My brother Brad said that it tastes just like the Roy's restaurant chocolate cake which they had the night before. Yayyy! Enjoy!

The Wish I was Oozing Chocolate Lava Cake with homemade whipped topping,

a scoop of Haupia (coconut) icecream, and a super sweet sliced strawberry.