So I’m going to admit it, this was my first cooking failure. Usually I have someone supervising me in the kitchen like a toddler, but this time this toddler was running around in the kitchen by herself, cracking eggs and spilling chocolate everywhere.

The recipe was simple enough, and the instructions seem straightforward. In the end it was the cooking that screwed me over.

So the easy part first, ingredients. Let me preface by saying that this time, this recipe is by no means healthy. These things just sounded awesome, so I made them.

You need to get:

7 ounces of semisweet chocolate (usually 7 of those little cubes)

2 sticks of butter

6 eggs

½ cup of sugar

½ cup of flour

Mixing this up is pretty easy. Start by melting the butter and the chocolate in a saucepan. In another bowl, whisk half the eggs and the sugar together. When those are whisked, add the flour and the rest of the flour and mix well. Then combine that with the melted chocolate.

Okay, here’s the hard part. These are mini cakes, so you’re supposed to put these in ramekin cups. Before this recipe I had never even heard of ramekin cups, and definitely didn’t have them just sitting around.

So I Googled to figure out a solution. The Internet said instead I could use coffee mugs or a muffin pan instead. Honestly, I would go with the muffin pan looking back on this. But I didn’t. I chose a darker road, and that road was the mugs.

At my house I have 5 oven-safe mugs. If you’re going to go the mug route, make sure you use oven safe mugs or they WILL shatter. This recipe will make 8 little cakes, so I started dividing it up into four of the mugs, figuring after that I would bake the other four.

Here’s my first screw up. As I was cooking the first four, I realized that with the ramekin cups, you leave the cake in the cups and eat it out of there. Crap. I figured it would be fine though, I would just take the cakes out.

That was wrong. Or maybe it was right and I just cooked the cakes too long. You’re supposed to cook them at 390 degrees for 15-20 minutes. I learned that the liquid-y bubbling on the side of the cakes shouldn’t put you off, because if you bake them for 23 minutes they turn into rocks. I should have remembered that they’re called “melting cake”, but again, I’m a toddler in the kitchen by myself.

So the cakes stuck to the mugs and I had to scrape them out with a knife. They still tasted fine, but they look like little chocolate nubs and were extremely heavy. Not bad, but they definitely weren’t what they were supposed to be.

So moral of the story: watch these puppies. You can probably make them right if you leave them in the dish you bake them in or just be wary of the cook time. I hope my story will help someone out there (who is not a toddler in the kitchen) make these the way they’re supposed to be made.

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