Chocolate Molten Lava Cakes


You all know that I don’t really do the whole Throwback Thursday thing, but I’m throwing it back to this weekend when I whipped up some amazing chocolate molten lava cakes.

Chocolate cake + molten center = a happy Grad School Foodie

And this recipe by Emeril Lagasse is super simple to whip up!

It starts with a bunch of ramekins that are liberally greased with butter and flour.


I actually used baking spray (because I’m lazy) and the cakes didn’t come out of the ramekins easily (very frustration). Please don’t be like me… butter and flour them (well)!

The chocolate mixture of this cake is super simple.


Butter, powdered sugar, some heavy cream, and semi-sweet chocolate chips (Emeril uses bittersweet, so use whatever your heart desires!). Yum, yum, yum! They get melted slowly over a double boiler until the chocolate and butter melts.


Perfection. Please resist the urge to grab a spoon and dig in as it cools. And can you please marvel how shiny this chocolate is? You can see my kitchen curtains in it!

Now we just need to whip up the “cake” part of these babies and then it’s time to bake!


In the bowl of a stand mixer, combine eggs, egg yolks, sugar, salt, and vanilla. Whip the mixture on medium-high speed until it becomes light, pale yellow, and forms thick ribbons.


Sift in some flour.

Fold in the cooled chocolate mixture…


… and portion them into the ramekins. The recipe says that it makes 4 cakes but I think it actually depends on what size ramekin you used.


For me, this recipe makes four ½ cup ramekins, one 1-½ cup ramekins, and one size-undetermined heart-shaped ramekin. So I really can’t say how many cakes this will make – it’s totally individual to you!

Then all you need to do is bake in a 450 degree oven for 10-12 minutes.


And then dig in!

Enjoy, kiddos!

Happy Thursday,


Chocolate Molten Lava Cakes

  • Servings: 4-6
  • Difficulty: medium
  • Print


1 stick of unsalted butter

1 cup semi-sweet chocolate chips

2 tablespoons heavy cream

2 tablespoons powdered sugar

2 eggs

2 egg yolks

¼ cup granulated sugar

1 teaspoon vanilla extract

⅛ teaspoon of table salt

2 tablespoons all-purpose flour

Butter and flour to grease the ramekins



  1. Pre-heat your oven to 450°. Grease and flour your ramekins very well and place them on a baking sheet.
  2. In a double boiler (a glass bowl set over a pan of simmering water), melt butter, chocolate, heavy cream, and powdered sugar together – stir continuously until the mixture is smooth and glossy. Remove the chocolate mixture from the heat to cool.
  3. In the bowl of a stand mixer, add eggs, egg yolks, sugar, vanilla, and salt. Whip on medium-high speed until the mixture becomes light, pale yellow, and thick ribbons form – about 3 minutes.
  4. Sift in the flour into the egg mixture – fold to combine. Add in the cooled chocolate mixture and fold in gently.
  5. Divide the batter between each ramekin. Place ramekins into the oven and bake for 10-12 minutes, until the sides and top are just set but still soft. Remove from the oven and let them cool slightly before unmolding onto a plate.

Serve the cakes by themselves or with a dollop of slightly sweetened whipped cream.

Recipe slightly adapted from Emeril Lagasse.

Valentine’s Day Ideas

Happy Almost Valentine’s Day!

What are you all up to? Going out to a romantic dinner with your sweetie? Having all the girls (or boys) over for dinner and a movie marathon?

Whatever your plans are, I gathered up some of my favorite recipes that you can try tomorrow to celebrate the day of love!


Baked eggs. Delicious, easy, and romantic. And if you want to be a little naughty, add some bacon.


If you have kids, egg-in-a-hole are a great way to spread a little Valentine’s Day cheer!

But, if we are honest with each other, Valentine’s Day is all about the chocolate.


Like salted caramel pretzel bark. Easy, can be made gluten-free, and you can add a festive spin with some pink and red sprinkles.


Or if you want super easy, grab some store-bought cookie dough (chocolate chip, sugar, or peanut butter!), bake it on a cookie sheet, punch out hearts and dip in ganache!


But if you want something sweet and light, a perfectly hued Blushing Dorothy is a great end to a Valentine’s Day dinner.


I hope that I gave you some ideas that you can whip up tomorrow – but remember, it’s not what you cook, but who you share it with!

Have a great Friday, kiddos,


Valentine’s Day Sweets

Happy Post-Valentine’s Day weekend, everyone! I hope you had a wonderful day (and weekend) full of love, family, and chocolate (of course!).

My Valentine’s Day was composed chocolate, medical nutrition therapy studying, snow, chocolate, internship applications, snow, and cookies, lots and lots of cookies.

My friends and I were postponing our Valentine’s celebration a day so that we could submit our internship applications by the deadline, so I had a little time to take a break and immerse myself in a heart-themed baking project.

Cookies are easy, tasty, and allow you to use your imagination – a perfect canvas for a Valentine’s Day masterpiece. I decided to mimic the cookie treats I made last year but wanted to add a little extra chocolate… because what is Valentine’s Day but the day that you can polish off a bag of Hershey Kisses without anyone batting an eye. Right? Or is that just me…

These treats are simple and can be made for any holiday, season, whim, etc. All you need to do is grab your favorite cookie dough (and it can be from the refrigerated section of the grocery store… I won’t tell) and let it get slightly soft. When the cookie dough is soft-ish, spread it out in an even layer on a parchment-lined half-sheet jelly roll pan (you need at least 1” sides!).

Bake the cookie dough for about 15-20 minutes until it is done and cool it completely. Then take your trusty, rusty cookie cutter and go to town! Since I was making a regular and a gluten-free version (the GF was a mix!), I made sure I chose two heart-shaped cutters that looked completely different so I wouldn’t mix the two up and make my friend sick. Friends sick from your cooking – not awesome.

Look how pretty they turn out!


And the leftover cookie edges can be frozen for later use – ice cream toppings, ice cream mix-ins, midnight fridge raids, etc.


The basic cookies are beautiful and delicious by themselves, but I wanted to add a little extra decadence… so I dipped them in chocolate ganache.


Unlike the sugar cookies last year, I submerged the bottoms of the cookies in chocolate (not just one side). An elegant touch to a simple homemade treat!

Just stick them in the fridge for a couple of hours to let the chocolate set!


They are the perfect with a cold glass of milk and someone to share them with (or not… more for you!).

Happy Monday!


Happy Valentine’s Day!

Happy Valentine’s Day, everyone! I hope you have a wonderful day today, full of love, friendship, family, and joy!

And chocolate, of course…

I am currently eating this…


… because nothing says love like some baked œuf with bacon sprinkled on top.

I shall give you the rundown of my Valentine’s Day festivities this weekend. BUT I want to know what you have planned for today! Are you having a romantic breakfast in bed with your sweetie? Or building heart-shaped snowmen in this apocalyptic snow we’ve been having? Or just having a little me-time with a good book and a large cappuccino? Let me know, kiddos!

Sending love and best wishes this Valentine’s Day,


Valentine’s Day

I hope everyone had a great Valentine’s Day! I was very lucky to have my only class cancelled and replaced with a short thirty-minute meeting in the late afternoon. Which meant that I could sleep-in, watch TV, and eat a bag of Hershey Kisses.


Sadly, my internal biological clock did not agree and I was up at 7AM. With sleeping in not an option, I decided that I was going to make myself a celebratory Valentine’s Day breakfast… and it was one of the best things I ever made.


I made ‘egg-in-a-hole’. Or ‘toad-in-a-hole’. Or ‘cut a circle in a piece of bread and fry an egg in it’. The name changes depending on where you live, apparently. Despite the dispute over what it is called, ‘egg-in-a-hole’ is the perfect breakfast food because it finds balance. There is just enough butter-soaked bread for the runny egg yolk, and the egg and bread are all crisp at the same time. I love it.


Because it was Valentine’s Day, I decided to put my new cookie cutters to good use and cut hearts in the bread for my ‘egg-in-a-hole’. It looked super sweet.


I also couldn’t decide which heart I liked better, so I used both.


I got a skillet really hot and melted some butter into it. Then I placed the bread in the butter and let it start to brown before I put the eggs in.



Then I gently added the eggs so that the yolks (kind of) stayed centrally located. I let that cook for a couple of minutes so the egg whites could set.


Then I flipped it over and was excited to see that most of the egg was contained in the heart!


And then I devoured my breakfast… in front of the TV… with half a bag of Hershey Kisses on the side. At least I stayed true to most of my Valentine’s Day goals. (Don’t worry, I went to kickboxing later in the day – so I did something to counteract all my Valentine’s Day indulging!)


What did you guys do for Valentine’s Day? Wooed your sweeties with chocolates and expensive French fare? Or relaxed at home with a bottle of wine and good Chinese take-out? Let me know in the comments section!

Snow Day

I hope everyone is okay after Super Storm Nemo whipped through the Northeast. My area only got about seven inches; not enough to keep me sequestered in the house, but it was enough to cast a spell of lethargy over me for the day. All I wanted to do was to stay curled up underneath the covers, drink gallons of hot chocolate, and watch old black-and-white movies. Since I had homework to do, laundry to fold, and no old movies to watch, I decided that I should be slightly productive and do some work. My productive streak ended right after lunchtime, when I decided that I would be a greater asset to society if I made cookies instead of doing my homework.

Since Valentine’s Day is only 4 days away, I wanted to break out the heart-shaped cookie cutters that my mother sent me. She usually bakes heart-shaped sugar cookies and dips them into chocolate, creating the perfect valentine sweet. I wanted to try my hand at these awesome treats, but had one slight problem – I never made cookie dough with a hand mixer. Big problemo…

My hand mixer came into my life when I was unwrapping my Christmas presents this year. I was almost brought to tears because my cousin outfitted my grad school kitchen with various implements that I had been sorely missing. It was the sweetest thing I had ever received. I was very excited because I never had a hand mixer of my own – and now I do! It is a delightful shade of avocado green, which brightens up my day every time I look at it. Despite my excitement, I was worried that it was not going to handle cookie dough as well as my stand mixer at home.

The test was my normal Sugar Cookie recipe, which I cut in half. And I was in for a pleasant surprise. The hand mixer handled the cookie dough well and I was able to get all the dough made and in the fridge in record time. All I needed to do was chill the dough, make the cookies and dunk them into chocolate. After an hour, my kitchen was covered with parchment paper and cookies. It was snow day baking perfection.


To make up for the amount of melted chocolate and sugar cookie dough that I ate, I whipped up a batch of Greek chicken noodle soup. The soup base is similar to normal chicken noodle soup, only that it is thickened with a mixture of eggs and lemon (and cornstarch). It was perfectly tangy and warm, cutting through the butter/chocolate coma my body was beginning to slip into.

It was one of the most relaxing, productive days I have had in a while… Now off to do some homework. Or maybe watch a movie…