Each Tuesday for the past two weeks, my family has been glued to ABC, watching The Taste, a new reality TV cooking show. Professional and amateur cooks compete for a spot on a team by having their dishes scrutinized by four judges in a blind taste test. Have you watched it?
What I find most entertaining is what Nigella Lawson and Anthony Bourdain, both judges and Executive Producers, bring to the show. Nigella speaks in her beautiful British accent, and is gorgeous (un-Photoshopped tummy and all) and so very sweet. She completely lives up to her cookbook titled How to be a Domestic Goddess. And Mr. Bourdain, while I find him and his books and shows wildly entertaining and informative, is well…just plain raw. Their sweet and sour mix makes for good food entertainment.
Each night, as our girls pour out their own opinions about each competition, they always talk about how pretty and nice Nigella is. They really look up to her. I haven’t seen Nigella around in awhile, so I started clicking through her site, trying to catch up with her latest. And I came across an interesting recipe that I knew I just had to try.
This Gooey Chocolate Cake Cups for Two recipe is adapted from a community recipe on Nigella.com. Earlier this week, after supper one night, my family ate waaaaaaaaay too much chocolate cake, experimenting with getting this recipe just right. The really fun part is that these cakes are not baked in the oven. All it takes is a quick two minutes in the microwave for personal dessert heaven. When eaten warm, these cute cups of cake are sticky and gooey, filled with pockets of melty chocolate. And when left to cool, they are like a thick rich truffle, dotted with chocolate nuggets. Either way, they’re spectacular. I hope you’ll agree it was worth our efforts, not to mention the calories.
- 1/4 c. all-purpose flour
- 1/4 c. sugar
- 1/4 c. cocoa powder
- big pinch of salt
- 1/4 c. milk
- 1/4 c. butter, melted
- 2 large eggs, lightly beaten
- 1 tsp. vanilla extract
- heaping 1/4 c. semi-sweet chocolate chips, plus a few more for sprinkling on top
In a small mixing bowl, stir together flour, sugar, cocoa powder, and salt. Add milk, butter, eggs, and vanilla. Stir well to incorporate. Fold in chocolate chips. Divide batter between 2 microwave-safe cups (my cup holds 6 fluid ounces) and then sprinkle the tops with a few more chocolate chips. Microwave both cups at the same time on high for 2 minutes. The cake will rise up above the cup rim, and then settle back down as it cools. Microwave strength varies, so adjust accordingly. The cakes should be cooked, but very moist, and a bit gooey in the middle. Allow cakes to cool for about 15 minutes prior to eating. Sprinkle with powdered sugar, if desired.
These are best when eaten within a few hours of cooking them. As they cool, the chocolate chips will harden, so the cakes will be less gooey. But they're still very, very good. ;)
Adapted quite a bit from Nigella.com.
I’m linking up with:
- Cheryl at TidyMom for I’m Lovin’ It (Decorating with Succulents)