I didn’t mean to shove that woman as I reached for the bag of chocolates. I really didn’t. It’s just that I was focused and it was the last bag of Dove dark chocolate with almonds that I saw on the shelf. They were on sale. What can I say.
I apologized as I helped her up, but she still seemed a little cranky. If she understood that chocolate works as a wonder drug for some, including me, she might have been more forgiving.
Everyone would be diving for chocolate if they realized how important it is for good health. Chocolate is full of flavonoids which help protect against cardiovascular disease. But I guess I should quell my enthusiasm to the point that I not send someone to the hospital in the process of obtaining my flavonoid fix. Ah well, the price of good health.
On Valentine’s Day you may have your mind on chocolate just as I do. You also might have your mind on impressing the ones you love; or somebody else for that matter. If that be the case, below is a recipe that is very impressive but easy all at the same time.
This is a great Valentine chocolate dessert recipe that is sure to please. I really think that you should try it and in case you don’t like it, please bring it by my house. If you do, I promise I won’t knock you over with a shopping cart. That’s the least I can do.
These Chocolate Molten Lava Cakes are best served immediately after removing them from the oven. Don’t forget some vanilla ice cream and or whipped cream to go along with this decadent dessert.
Molten Lave Cakes
- 6 oz. bittersweet chocolate
- 10 Tb. butter (that’s 1 stick + 2 Tb.)
- 1½ cups powdered sugar
- ½ cup all-purpose flour
- 3 whole eggs
- 3 egg whites
Preheat oven to 425 degrees.
Grease six 6 oz. ramekins or six ex. large muffin tins. (That is, one tin which holds six ex. large muffins.) I use the ex. large muffins instead of ramekins; less muss and fuss and I’m all for that.
Microwave chocolate and butter in large microwavable bowl for two minutes, or until butter is melted. Watch it closely so it doesn’t over cook. Remove from microwave and stir until chocolate is completely melted.
Add powdered sugar and flour and mix well. I sift my sugar and flour together into the mixture but you don't have to.
Add eggs and egg whites and stir with wire whisk until well blended.
Divide batter evenly between ramekins/muffin tins.
Bake at 425 degrees for 15 minutes or until cakes are firm around the edges but soft in the middle. (Sounds like me.) Don’t over bake.
Let stand for one minute, loosen around edges and then carefully invert cakes onto serving dishes or individual plates.
Serve immediately with ice cream and or whipped cream if desired, and who wouldn’t desire that?
Happy Valentine’s Day.