I found a beautiful fabric for the wedding dress yesterday – called rustic silk – which my friend Maite, my mom and I all loved! The price was great, too. Given the nature of the fabric the design of the dress will be simpler than we initially thought (which is fine by me since I like simple). But I’ll share more details next week! Today I’m searching for shoes, visiting a friend (she just had her baby) and then celebrating my mom’s/uncle’s/aunt’s/cousin’s birthdays, since they all fall within two weeks. Hopefully tomorrow we’ll work on some wedding stuff, if the weather allows it!
As for the recipe, I’m back with more chocolate! But. This recipe is great, because it makes just two servings. Which means, you don’t have a whole cake laying around, waiting to be eaten. And it is so, so easy to make, you can whip it up in no time and surprise your beau (that’s what I did!). It’s one of those molten lava cakes, so don’t over bake them, the center should be oozing chocolate. Also, it has coffee, but for those of you who don’t like coffee, I suggest you omit it or substitute it with some cinnamon, for example. I’m sure it will be delicious!
Chocolate dessert for two: molten mocha cakesAdapted from Martha Stewart
- 2 Tbsp butter
- 2 oz (55g) dark chocolate
- 1/3 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp espresso powder
- pinch salt
- 3 Tbsp flour
- whipped cream and chocolate sprinkles, for garnish (optional)
- Preheat oven to 400ºF (205ºC). Melt butter and chocolate.
- In another bowl, whisk the sugar, egg, egg yolk, espresso powder, and salt. Mix in the butter and chocolate. Then add in the flour and mix until incorporated. Pour batter into ramekins (if you plan on serving the cakes in plates instead of the ramekins, butter and dust them so you can get them out easily).
- Bake for 10-12 minutes, until a toothpick inserted 1/2 inch from edge comes out clean. Cool for 10 minutes. Serve with a tablespoon of whipped cream and a few sprinkles (optional).