Happy Anniversary to us! We celebrated our 2nd Wedding Anniversary last night. Instead of going out for dinner (which was appealing) we decided to stay in and cook. Actually my dear husband cooked dinner and I was in charge of dessert. I like it that way!! We had steak, potatoes and green beans. No pictures of that meal though. I do have pictures of our dessert.
When my husband first moved over to the west side of the state to be closer to me and to get a better paying job, we loved to try new restaurants in the area. We tried a restaurant in downtown Kirkland, called Cactus. We later found out that their menu was seasonal but that just encouraged us to try new things! The first time we went for dinner we had a fabulous dessert called Chocolate Lava Cake. It was absolutely sinful. This was one of those desserts that I have to close my eyes to savor and enjoy in my mouth! Unfortunately they don’t have this dessert on the menu right now, I looked online, but there is always hope it will come back!
Imagine my joy when I came across the recipe for Molten Mocha Cakes in my Everyday Food magazine! I first made this for our 6 month wedding anniversary. Yup! We decided to celebrate that one! On to the picture and the recipe! This would be great for an anniversary or birthday or even Valentine’s Day.
Aren’t those plates great!? I bought a set of 4 for less than $10 at Linens and Things a few years ago!
source: Everyday Food
- 2 tablespoons unsalted butter, plus more for ramekins
- 1/3 cup confectioners sugar, plus more for ramekins and serving
- 2 ounces semisweet chocolate, broken into pieces
- 1 large egg
- 1 large egg yolk
- 1 teaspoon espresso powder
- Pinch salt
- 3 tablespoons all-purpose flour
- Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
- Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
- Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.