Today's tea is to celebrate all the February birthdays. I've made some chocolate molten cakes, which are decadently delicious! The little violet dish was a gift from a friend, along with the violet hankie.
Since violets are the flower of the month of February, I'm using this Bavaria teacup that my Mom gave me. Isn't it a gorgeous pattern? The detail is just incredible. My Mom used to have teacups on her tea wagon when I was growing up. I guess I got the teacup collecting gene from my Mom and my Aunt Kitty.
This Chocolate Molten Cake recipe from Kraft is the best ever! Since I first made it, which was several years ago, I've never searched for a better one. It's so easy, can be made ahead and the taste is to-die-for! I hope you try it some time soon. Here's the recipe:
1 pkg. (4 oz.) Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour (which is 1/4 cup + 1/8 cup)
HEAT oven to 425 degrees.
BUTTER 4 custard cups or ramekins; place on baking sheet.
MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
BAKE 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with ice cream or whipped cream.
- Tips:How to Bake Cakes in Muffin CupsPrepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ºF oven 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.Make AheadPrepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours (I've let them sit a couple of days in the fridge). Let stand at room temperature 1 hour before baking as directed.
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Thank you for your visit! xo