Right now it is tax season. I have taken so many trips to the post office, that the other day when I went to buy more odd groupings of stamps, the woman at the counter looked at me and said, “Didn’t we already do this?” The other week, I had a dream in spreadsheets. Like not kidding, I dreamed about entering numbers into spreadsheets. And while I realize that my work weeks are not nearly as busy as so many other people, for me (as I am trying to keep up with so many other things that make me happy in life) times are busy. And while I enjoy the work I do (who ever thought I would no longer feel intimidated by government tax forms? I suppose it helps when you get to work with your dad every day), I’m also ready for us to all have a bit of a respite in a few weeks.
Hence, the chocolate. (And hence me hardly being able to talk about anything but work apparently. Also, hence the only one post last week). And these? These are exactly what you need when you are craving the richest chocolate dessert in existence to soothe your tired brain. As in, so rich that I can hardly take a bite without needing to go for a giant gulp of milk. But I mean this in such a good way. I’ve made molten lava cakes before, but this batter hits those other ones clear out of the park. And when you add chocolate mints? Well, there’s just no way this can go badly.
My mother-in-law sent this too me originally as nutella molten lava cakes with the subject line “maybe the best dessert ever.” And they were good and all, but what is really, and I mean truly, the best dessert ever, is these, when you take out the nutella and add the chocolate mint and they just sing with richness that you cannot stop eating. Or thinking about. Maybe I can starting dreaming about these instead of spreadsheets.
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 4 oz. (3/4 cup) semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup chopped chocolate mints
- Preheat oven to 350 degrees. Grease 6 (6 oz.) ramekins and set aside.
- In a small bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
- In another small bowl, melt together the chocolate chips and butter together over a pot with simmering water (or in the microwave stirring at 30 second intervals until melted). Set aside to cool.
- In a medium-sized bowl, combine the eggs, vanilla, and sugar. Beat at medium speed with an electric mixer until pale yellow. Add the slightly cooled chocolate mixture, beating to combine. Then add the flour mixture, beating on low speed just until combined. Stir in the chocolate mints.
- Divide the batter evenly among the ramekins. I find it’s easiest to use an ice cream scoop to get even portions.
- Place the ramekins in a roasting pan and pour water into the roasting pan until it comes about half way up the outside sides of the ramekins.
- Bake for 30 minutes (they may crack on the tops some and this is fine).
- Remove from oven, let sit for about 5 minutes, and then serve immediately.
adapted from All You Magazine