Molten Chocolate Lava Cakes

Have you ever had this burning craving for something?

Today it was cheesecake.

I don’t know why, but I wanted cheesecake.  It was all I could think about at work.

Cheesecake.

A heavy, decadent slice of cheesecake.

I have a great no bake Toblerone cheesecake recipe that I haven’t made in years, but I didn’t have Oreo cookie crumbs nor cream at home.  Plus, I wanted one slice, not an entire cheesecake.

I contemplated making Kevin’s no bake blueberry cheesecake, which serves 2, but again I didn’t have any cream or graham cracker crumbs.

If I were to head to the grocery store to buy those items, then I may as well pop over to a restaurant and buy a slice of cheesecake.

So I looked for the next best thing: chocolate. Oozing, creamy chocolate. A molten chocolate lava cake. A cake where the outside is cake-like but you are surprised in the middle with soft, oozing chocolate.

Spotted at The Pioneer Woman, this recipe was perfect for molten chocolate cakes. After I halved the recipe, it served 2. I had all the ingredients in my pantry already.

In the time it took to preheat my oven, I had already whipped up the batter. I spread it between 2 ramekins and in 15 minutes, I had my chocolate fix! Quick, easy, decadent and now a very satisfied feeling.

This was the first time that my stomach screamed at me to finish taking my photos. Especially as I watched the ice cream melt before my eyes, amongst the warm oozing chocolate filling… Thankfully, as good as it looked, it tasted even better. I quickly snapped a few photos so I could eat this in all its warmed glory.

There was a dense chocolate cake exterior, but inside the middle was soft and silky. Thick, but decadent. Unbelievably rich and filling. As a note for next time, I used bittersweet 72% chocolate and found the cakes a bit sweet. Next time, I’ll scout out unsweetened chocolate or decrease the sugar.

This is my submission to the Chocolaty Dreams Virtual Party.