In Honor of National Dessert Day, Here is an Amazing Chocolate Dessert Recipe with Pictures

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Happy Dessert Day–Let’s Have Molten Chocolate Cake!

October 9th is National Dessert Day.  We decided to take it one step further and declare it National CHOCOLATE Dessert Day.  So for today’s celebration we offer Molten Chocolate Cake.  Yum…molten chocolate cake.  It is one of our favorite desserts—so easy yet so decadent.  This recipe from Eric Seven kicks it up a notch by adding bourbon.  So dive in…invited some friends and indulge in the day!


6 ounces high-quality bittersweet chocolate

10 Tablespoons butter

1 ¾ cups powdered sugar

¾ cup flour

4 Tablespoons fine bourbon whiskey

3 whole eggs

3 egg yolks


Step 1

Preheat oven to 425°.  You will need four soufflé or custard cups.  Grease the cups generously with butter.

Step 2

Place well-greased soufflé cups on baking sheet

Step 3

Put 10 Tablespoons butter and chocolate in bowl

Step 4

Melt butter and chocolate in microwave for 2 minutes.  Be careful not to over heat.

Step 5

Whisk to incorporate the butter and still-melting chocolate

Step 6

When finished, you will have a creamy, smooth mixture.

Step 7

Add whiskey and mix well.

Step 8

Add flour and sugar.

Step 9

Stir mixture with fork.  When finished, you should have a thick, brownie-like batter.

Step 10

Whisk in eggs and egg yolks into mixture.

Step 11

Pour batter into four prepared baking dishes.  Don’t overfill.

Step 12

Place cups in oven.  Bake for 14 minutes.

Step 13

When cakes are done, they will look firm around the edges and soft in the center. Remove from oven and let stand for 1-2 minutes.

Step 14

Run a knife around the edge of each baking dish.

Step 15

Turn each cake upside-down onto a dessert dish and sprinkle with powdered sugar

Step 16

Serve the warm cakes immediately, because it if filled with a gooey center your guests will love.  The short cooking time leaves the center a molten, gooey pudding which thickens as it cools which is why it should be served immediately.

photos courtesy of Eric Seven

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