Good morning everyone!
It’s already the 5th day of February! Oh my goodness! Is it too early to post a Valentine’s recipe?
Well, I am posting a Chocolate Lava Cake recipe today so you can make a few trial runs of it before the actual Valentine’s Day – you know, for quality control or testing purposes! 😉 Think of it this way…I can’t be the only one eating all these yummy experimental food and sacrificing my figure for a good recipe, right?
This recipe will make the perfect dessert to finish a special meal for two, as the size of this little cake is just right.
It is rich and chocolatey that you’ll only need a dusting of powdered sugar to decorate it. Feel free to use a stencil to make it prettier. You can also top it with chocolate dipped strawberries! Double yum!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1/4 cup butter
1/2 cup semi sweet chocolate chips
1/2 tablespoon vanilla paste or extract
1/4 cup flour
1/2 cup powdered sugar
1. Grease the big or medium ELB bowl.
2. Place the butter in a microwave safe bowl.
3. Add the chocolate chips to the bowl.
4. Melt butter and chocolate chips in a microwave for 30 seconds.
5. Stir and microwave again using 30 second increments until smooth.
6. Make sure to stir as residual heat can sometimes be enough to melt the last few bits of chocolate. Careful to not burn the chocolate. This will take only about a minute or two total.
7. Mix in vanilla,
10. And powdered sugar.
11. Mix well until blended.
12. Pour batter into prepared bowl. Cover with foil and place in the ELB base.
13. Add 2 1/2 ELB cups water to the base. Cover and let steam until it shuts off, about 45 minutes.
14. Carefully open the ELB and check the cake. It should be set but the center should jiggle like the video below. It should NOT be set all the way.
15. Cool the cake on a wire rack. Run a knife along the edges and invert onto a serving dish.
16. Dust the top with powdered sugar to make it look pretty.
16. Serve and enjoy!