It all started with a lazy Sunday afternoon.And when that inner 7th grader came out and started taking way too many self-takes in PhotoBooth, I knew that I needed to get in the kitchen and make this day worthwhile. I headed to the kitchen armed with a recipe for a light version of Chocolate Molten Cake and my lovely ramekins.
The recipe served eight. But I think you remember what happened the last time we had eight servings around this house. I was not about to let that happen again, so I halved the recipe to serve 4. Which I divided between 3 ramekins. Which was all eaten by 2 people.
They came out of the oven, and BAM. I fell in love with Molten at first bite. What exactly is Molten?
I give you… Molten.
Warm, fudgy Molten.
More Molten, please.
Would it be weird to name our firstborn Molten?
- All Purpose Flour – ¾ cup
- Sugar – ⅔ cup
- Unsweetened Cocoa Powder – ½ cup (divided)
- Baking Powder – 1½ tsp
- Salt – ½ tsp
- Low Fat 1% Milk – ½ cup
- Canola Oil – 3 tbsp
- Brown Sugar – ⅔ cup
- Semisweet Chocolate Chips – ¼ cup
- Vanilla Extract – 1 tsp
- Hot Water – 1¼ cups
- Boil 2 cups of water. Grease ramekins or baking dish.
- In a shallow dish, combine flour, sugar, cocoa, baking powder, and salt. Stir until mixed. (If you are making this in a large dish, you can do it right in the greased baking dish!)
- Add milk and oil. Mix until well combined and spread out. If using ramekins, pour the batter into the ramekins.
- Sprinkle brown sugar on top. Sprinkle chocolate chips on top.
- Add vanilla to hot water. Pour over the top of the batter and DO NOT MIX. It will look gross, but it will not taste gross when it’s all said and done. Trust me.
- Bake at 350 for 30 minutes if using a baking dish; about 15 if using ramekins.
Fortunately, this story has a perfectly sweet and molten-y ending. After devouring all four servings between the two of us, I realized that although the recipe was light…the only ingredient that I had forgotten to half was…
Serves me right for trying to make these light! Don’t mess with Molten.