Molten Lava Cakes

So, I've been a little MIA. Mostly, because I am expecting my first little one in a couple of weeks (super exciting) and I felt like I had (and still have) a million things to do to get ready! However, I realized that since my list will never even be close to getting done, I might as well just still find a little time to dedicate to the things that I truly love in life. And of course, chocolate must make the list!

By the way, my new little girl, I'm sure, will be a chocolate lover. I read some article talking about a study that says baby in the womb will develop their tastes according to what you eat during pregnancy. (Take it for what it is - I just read it on the internet so not much backing to it, really). There was a brief stint in my first trimester where I didn't crave chocolate (it was weird and I didn't like it) but then things fixed themselves quickly and the natural me came back out! So, I have still been enjoying my fair share.

Anyway, I have a few treats that I've stored away to share with you, and a new camera to take much better pictures than the previous pitiful shots. So, we'll get this party started again!

The first recipe to share from my new bunch of favs: 

Molten Lava Cakes courtesy of The Neelys (Food Network)  - thanks to Cami Smith for introducing me to this recipe!

The thing that makes this recipe so good - the hint of almond, cayenne, and nutmeg in these little delights! It takes you by surprise at first bite, and you will just simply fall in love with it!

Also the first time I made these, it was fun to see the tops crack open. See, the way a molten cake works is it sets up around the edges and top but the middle is still gooey deliciousness. Right in the last minute of cook time, there's kind of a like a mini "volcanic eruption" in your oven where the goo is located. FUN TO WATCH I TELL YOU!

Here's the recipe. This is for eight 6-oz ramekins - way too many for me and hubby (although if necessary, I'm sure we could eat them all). I have four 4-oz ramekins, so I actually cut this recipe in thirds to make 2 nice servings for each of us.

• 2 sticks butter, unsalted, plus more for ramekins
• 4 teaspoons sugar
• 1/2 teaspoon ground cinnamon
• Pinch cayenne
• Pinch nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar
• 6 large eggs
• 6 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Directions

Preheat oven to 400 degrees F.

Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together. Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.