Many moons ago began my love of these wonderful little gems! When i found this recipe around 2010, (and i have no idea where I got it) I realized that I had found a keeper that would be forever in my stack of recipes. I included it in my book Princess on the Porch on page 15, and the blog Chocolatecastles.com. But in case you just want to print it and keep it handy for the nights when you want something so gooey and chocolaty that is easy and quick, make this! You can make it in the afternoon before company comes and the. pop it in the oven for 16-18 min when you are ready for dessert! Last night was one of those nights! Have been craving this for a week but because we have some pretty special friends/neighbors who have dropped off chocolate cream pie one night and coconut cream pie anothe night, dessert was taken care of so last night was the night! We have two left over to have tonight when we get back from having mexican food for the fist time in a week!!
1/2 cup butter (1 stick)
1 4 oz bar of bittersweet chocolate broken into small pieces
2 teas vanilla
1 cup powdered sugar (not granulated)
2 eggs plus 1 egg yolk, room temp
6 tables all purpose flour
1/4 teas cinnamon
Powdered sugar, whipped cream or ice cream for topping
Preheat oven to 425 degrees
Grease 4 custard cups well
Microwave chocolate and butter in 30 s conf increments until chocolate and butter is melted and then stir until chocolate is completely melted. Stir in vanilla (or any liquor flavor you might like, even amaretto is good)‚extract and powdered sugar.
Whisk eggs and yolk. thenadd to cooker chocolate mixture. Stir in remaining ingredients. Spoon evenly into cups and place on baking sheet! Bake for 16-18 min or until the center looks jiggly and still shines! remove from oven and turn over into serving plate. you can top with either ice cream, whipped cream with fresh raspberries or any topping that you like. Last night I had some white chocolate raspberry ice cream that I put on top and it was delicious!
serves 4. Cover any remaining cakes and place in refrigerator to just reheat for 30 seconds in the microwave
If you make these in the afternoon just cover them and place in the refrigerator until time to place in the oven. if they have been refrigerated it’ll take a minute or two longer than that above posted baking time!
Made this cake for a friend this week and it was such a hit. Several friends have ask for the recipe when they saw the picture on FB so here it is. It is easy and so yummy. Also, a friend of mine told me the other day that she didn’t understand how my cupcakes were always so soft and moist. The secret is, keep them in the refrigerator (covered) until about an hour before serving them.
1 Duncan Hines chocolate fudge cake mix
One of the things I have missed most about curbside grocery pick up is just the great time of strolling the baking aisle and seeing any new products on the shelf. Monday when I braved the “social distancing while wearing a mask” time of going inside the store, I had a ball. When I saw this box, I knew it was mine.
Today, another rainy beginning to this new normal of everyone working from home and kids being home schooled as well as parents trying to teach, and learn right along with them, while still trying to do what is necessary to bring in a pay check. These are difficult days, and challenging times when we all have to step up and change what we have been doing. What do we do to still serve when so many are confined to their homes? This week, when we began to hear about seniors being ask to self quarantine, I began to think of ways that I could help serve them. What should be my part in stepping out of my comfort zone to share God’s love by meeting the needs of those who are seniors? As I was sharing these thoughts with Randy the other night, he watched me and listened to what I had to say. Then without a moments hesitation, the minute I ask him what he thought I should do, he smiled at me and said, “uh do you realize that in a couple of months you will be 70 and you are suppose to be one of those who are to self quarantine for awhile?” WHAT……but, wait a minute. That thought never crossed my mind that I am considered old. When did that happen? Quickly I responded to him, that because I eat garlic almost everyday and enough chocolate to ward off most bacterias, I should be able to hang a garlic bulb around my neck and get out there among the true old folks. Why I’m still young because I still wear cute little blingy sandals and capris (even though these cute little capris might have elastic waistbands) and wear loop earrings that could easily be mistaken for “tapers”. And….I teach other people how to use their phones. So truly, I can’t be considered someone who needs to stay at home…? But because so many stores and restaurants are closed down, I haven been forced to spend more time at home than normal. It is allowing me time to work on another book, which will be called Tis So Sweet and is full of dessert recipes and stories of women who are willing to share how God has been faithful in difficult circumstances in their lives. Also, I have been baking a little more than normal, which means that instead of making a dessert each day, I’m now making two or three. It is fun to share food with others. Last night I made up a recipe that actually turned out really good. Was so easy and simple and I had everything on hand so no trip to the store was necessary. It was a baked chocolate fudge pie that we ate watching a really good movie on Netflix. That is Randy’s job each night. To find us a good movie that is fun to watch and family friendly so that we can recommend to others without fear of it being full of foul language or sexual content. So far, he is batting a thousand. Two for two. Tues night we watched Faith, Hope and Love and last night we enjoyed a little french film called French Toast. Darling movie. Here is the easy peasy recipe for a great chocolate fudge pie for you to up your immune system…at least that is what I tell myself when I am cutting a big piece and topping it with whipped cream.
It was so much fun to make up a recipe today for our friends coming over tonight from church. I have always wanted to try this and I figured before my first heart attack or before all the butter and cream cheese went to my head and caused dementia, I needed to do this. Just finished putting the final touches on it and I can’t wait until we cut it tonight. Randy and I have set a new world record this week for us. Do not ask me why, but we have not had dessert in 4 nights. I do not count the Hershey with Almonds bar I ate last night as dessert. and..he doesn’t count scraping out the last of the Blue Bell Pumpkin Spice Ice cream out of the container as dessert. Those are just things that we eat to clean up the freezer and cabinets.
Chocolate Castles 