So this is the first post. Good! I mean, I finally got the blog up and working and it’s time to write the very first post.

It’s not like i’m nervous or anything… well, perhaps nervous is not the word for it… exited or frightened would be a better fit.

See, thing is i love to write journals and every day stuff. I’ve always loved to do those assignments where your supposed to write about what you did in the summer, or what you did for the holidays, or how you celebrated your birthday, or… However, writing the firsts lines is the most difficult part of it. I just don’t know where to start!

So to start-up this blog i not only had to think about what was i gonna write about, but also what recipe i was gonna make! This turned up to be more complicated than getting my driver’s license! And boy, that was hard!

After a whole week of thinking and researching, i run across this recipe from the Martha Stewart’s website and i had to give it a try.

I’m not used to working with chocolate, mainly because i’m not that into chocolate. I know, i know… you must be thinking “WTF! who is this girl? she’s not THAT into chocolate and yet she adventures herself into a baking blog??”

Yes, that’s me. The crazy girl who prefers dulce de leche over chocolate :) Hi! nice to meet you all!

But like i’ve said, i had to give it a try to get familiar with the “chocolate man” And let me tell you, it was an instant crush! Such an easy recipe and such a great result!

Chocolate is a great way to get to know each other. Molten Mocha Cakes are the perfect excuse to bring friends together for coffee on a busy afternoon , or relax yourself at night after an exhausting day in the office. Or at least that’s what i’ve heard. Hasn’t happened to me yet. Hey! Wait! I take that back! i’m taking a molten mocha cake over to my friend’s house later today… so i guess it’s true.

Molten Mocha Cakes (adapted from Martha Stewart)

  • 2 tablespoons (50 g) unsalted butter, plus more for ramekins
  • 1/3 cup confectioners sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour
  1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
  3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

Easy right? I like my chocolate a bit more sweet, so i added a bit of dulce de leche and almonds and made them heart shaped  ;)

Give it a try and let me know how it turned out!

Lau.

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