And Some Days It's Fun

My last post talked about the fact that some days life on the field is just plain hard and difficult to explain.  But then there are other days, more days than I can count, when I find myself laughing and smiling and totally content in the task that is laid out before me.  Today has been one of those days.

While we are working in a town without a church we continue to attend a church about 40 minutes away.  This morning I taught a class on how to fix a dessert to six ladies.  And if you know me, you have no doubt that it included chocolate!  We made Easy Chocolate Molten Cakes.  Yes, we sampled chocolate cake at 11:00 in the morning!  And every bite was delicious.

And yep - we licked the bowls and beaters and spoons too!

Here is the recipe...

Ingredients

• 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
  
• 1/3 cup granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, melted
• confectioners' sugar, for dusting
• whipped cream or ice cream, for serving

Directions

1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.