Roxy's Kitchen

So, what's cooking this week in

Roxy's kitchen this week?

 

For years, I have made one new years resolution after another to follow my new found diet only to "fall of the wagon" the next week or even the next meal later. 

So what is this secret to success in this society of diet conscious people?

Goal setting is definitely the first step in this quagmire of diet jargon.

As Valentine's Day approached, however, and then passed, I like many of you, succumbed to the chocolate revolution.

In the Middle East chocolate is in abundance.  Chocolate from Belgium, from Switzerland and even chocolate from Morocco is prevalent in this part of the world.

If I am going to forego my diet for chocolate, I have found that there is one dessert that speaks volumes to me, the Molten Chocolate Cake.

When we think of molten, we think of lava flowing volcanoes erupting and causing panic among the inhabitants of a village.

My friend, this recipe will cause a different sort of panic among the dinner visitors to you home.

             Roxy's Molten Chocolate Cake

This recipe requires you make chocolate lava filling, chocolate crater batter and a chocolate glaze topping.  It sounds complicated but it isn't and every step will be worth it once your guests rave at your ingenuity.

Ingredients

Chocolate Lava

8 oz. of condensed sweet milk

1/2 cups of chocolate chips

1 teaspoon milk

1 tablespoon of butter

  • Melt the chocolate chips for a few seconds in the microwave.

  • Combine and set aside

Chocolate Crater

1 chocolate cake mix and called for ingredients (eggs water, oil, etc)

  • 1/4 cup hydrogenated oil

  • Using the chocolate cake mix of your choice, follow the directions and add 1/4 cup of oil to cake mix.

(Note:  If the cake mix already calls for oil, just supplement the oil to achieve your 1/4 cup.)

Chocolate Glaze

3/4 cup semisweet chocolate chips

3 tablespoons butter

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

  • In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
  • Spread warm glaze over top of cake, letting it drizzle down the sides.

Steps

  • Preheat oven to 350 degrees Fahrenheit or 120 degrees Celsius.

  • Mist six large baking or muffin cups with a non-stick spray.

  • Spoon two heaping tablespoons of the chocolate crater batter into each of the large baking cups.

  • Spoon two tablespoons of the melted chocolate lava mixture into each baking cup. 

  • Spoon another two tablespoons of the chocolate crater batter over the melted chocolate mixture.

  • Bake 20-23 minutes.  Remove from the oven and cool for 5 minutes.

  • Invert onto individual serving plates.  Remove baking cups. Drizzle glaze over each molten chocolate cake.  Spread glaze over top, if necessary.

  • Using a small sifter, sift confectioners' icing sugar over each serving plate. 

  • Serve with whipped cream or vanilla ice cream.

Yummy!

Stay tuned for next month's recipe from Roxy!!!