The upcoming recipe might have you wondering, What’s the special occasion? Did I miss something? Is it Valentine’s Day already? Or maybe Christmas? Or somebody’s birthday?
Okay, so it is Whitney Houston’s 47th birthday. It also would be Jean Piaget’s 114th birthday.
151 years ago, the elevator was patented. 100 years ago, Alva Fisher patented the electric washing machine (Thank you so much, Alva!). 80 years ago, Percy Williams ran the then-100-meter-world-record of 10.3 seconds (He’s got nothin’ on Usain Bolt). 66 years ago, Smokey Bear debuted as a fire prevention spokesman (Or is it spokesbear?). 31 years ago, the English seaside resort called Brighton got the first British nude beach.
Clearly August 9th is quite a historical day. But the upcoming Molten Chocolate Lava Cakes were not originally intended to commemorate any of the above birthdays or anniversaries.
Even though they seem fancy schmancy, they’re incredibly simple to make. Any year, any month, any day, any time. Just as long as you have ingredients on hand and a functioning oven, you’re good to go.
Indeed, these cakes are making history right now. I, lacking much in the way of official power or authority, officially christen every day as Molten Chocolate Lava Cake Day. Go forth and celebrate!
Sinless Molten Chocolate Lava Cakes*
Yield: 2 cakes
- 2 Tablespoons (28 g) semi-sweet chocolate chips
- 3 Tablespoons unsweetened applesauce
- 1 large egg
- 4 teaspoons Stevia (or sugar)
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon vanilla
- Confectioner’s sugar for dusting (optional)
- Preheat oven to 375 degrees F. Generously coat two 6-ounce ramekins with cooking spray or butter.
- Place chocolate chips in a small microwaveable bowl. Microwave at 70% power for 1 minute and stir. Microwave at 70% power for 20 second intervals, stirring in between, until the chocolate is entirely melted.
- Add applesauce to melted chocolate and stir.
- With an electric mixer, beat together the egg, sugar, and vanilla on medium speed until well-blended. Add flour and chocolate mixture, mixing just until incorporated.
- Divide batter between ramekins.
- Bake for 11-12 minutes, or until the outer edges of each cake is set. The center should tremble slightly when the ramekin is moved. Watch them carefully while baking!
- Remove from oven. Run a knife around the edges of each cake, place a plate upside down on each ramekin, and flip. Tap the bottom of the ramekin.
- Dust with confectioner’s sugar and/or garnish with small scoops of ice cream or whipped cream, if desired. Serve immediately.
*Note: Even their title screams ”healthified.” If looking for a richer flavor, replace the applesauce with an equal amount of butter and/or add up to twice as much chocolate to taste.
{ 2 comments… read them below or add one }
I like the idea of everyday being a chocolate molten lava cake day!!
Exactly! By the way, since you’re a fellow math nerd, I’d figure you’d appreciate this calculation:
If one were to eat molten chocolate lava cakes every day until the day they turn 81 years old (subtracting 6 months for the approximate time a baby can’t eat solid foods, and including leap years), they would have consumed 29,037 molten chocolate lava cakes in their lifetime.
And in the process, assuming each lava cake was made with a Tablespoon (14 grams) of semi-sweet chocolate, they would have consumed approximately 902 pounds of chocolate. That’s a lot of chocolate!