Single Lady Molten Chocolate Cake

Added on by Monica Cheng.

Think warm, intense chocolate cake with a crackly top that gives in to the molten fudgy core. That's the type of cake we're talking about with this single-serving Molten Chocolate Cake.

It's always nice to be back home with family and friends for Thanksgiving break. Sometimes, a break from the intense rush and bustle of college life can be really rejuvenating. Baking, especially, is something I miss a lot when I'm in the dorm. I'm also really looking forward to hitting the books on my reading list this winter. NYT columnist Nicholas Kristof had given a talk at Northwestern earlier this fall, and it inspired me to want to read his latest work entitled, A Path Appears.

After these couple days off, then I'll be back to the library, doing research and churning out those final papers. Writing a combined total of over 30 pages of various essays within the span of two to three weeks is not exactly the most relaxing thing, but I am grateful that this quarter I'm able to take classes on topics that truly captivate me. For example, I'm taking one class on health activism, and it's really transformed the way I think about activism movements and how our conceptions of health and disease are shaped by sociocultural norms and expectations. Now, for the final paper, I'm analyzing the various contributory facets of eating disorders and bipolar disorder. It's great.

Hope everyone had a fun and relaxing break!
Monica

One year ago: Chocolate Caramel Cheesecake
One year ago: Perfect Couple Chocolate Chip Cookies
Two years ago: Peanut Butter Oreo Brownie Pie


Single Lady Molten Chocolate Cake

From The Thoughtful Plate Blog (Original recipe from Joy the Baker Cookbook)
Yield: 1 serving | Time: 25 minutes

Ingredients
1/4 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1 egg
2 teaspoons granulated sugar
Pinch of salt
2-3 drops of pure vanilla extract
1 teaspoon all-purpose flour

Directions
Preheat oven to 375 degrees. Butter/grease a ramekin and dust with cocoa powder. Set on small baking sheet.

Melt chocolate chips and butter together until smooth. Let cool, then add egg, sugar, and salt. Finally, add vanilla and flour. Pour batter into ramekin and bake for 7 - 12 minutes, until edges are set and center no longer jiggles. The longer it cooks, the less molten the center becomes.

Remove from oven and let cool for 2 minutes. Run knife/spatula around the edges to loosen, then invert cake onto plate. Enjoy!