baby molten chocolate cakes

I have yet to figure out where these have been all my life. MAN they were good. I hope you have custard cups. Mine came with my Pyrex set and I think they're around 6 ounces. You can probably pick up some Anchor brand version on your next trip to the grocery store.

Do not be deterred! Make these!!
Another reason this was awesome was that it only required one bowl and minimal clean up. Great for a weeknight dessert when you don't want to bother with messing the kitchen up after dinner.
Oh and I made whipped cream. So easy and so tasty. Whipping cream stays good longer than milk, I discovered. I had about a cup sitting around from a quiche experiment with Ellen and it still had weeks left to live.
Reason number three why these were fantastic was that the recipe makes individual portions. Great for serving guests or easily saving for another day.
baby molten chocolate cakes
from The Pioneer Woman Cooks
yields 4 cakes
INGREDIENTS
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 tablespoons Flour
2 cups Real Whipping Cream {seriously, please do this}
2 tablespoons Sugar
DIRECTIONS
Preheat oven to 425 degrees. Spray 4 custard cups with cooking spray and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended.
Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-15 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff. {I made half of what was called for and it was plenty}

Invert cakes on dishes and top with whipped cream.

Leftovers! Perfect for a little taste of sweetness sometime tomorrow. This was rich enough that neither of us finished our little serving.