Happy Birthday, DIANA! . . . and Molten Chocolate Cake

Looking back at 2014: 

strolling along White Rock Pier

hiking back up the hill

hanging out at McDonald's 

passing through Kamloops

public transit in Puerto Vallarta

cruising into San Francisco  . . .

Remembering 40 years ago. . .

admiring the Redwood Forest

relaxing on the San Francisco beachfront . . .

Always ready for some fun!

. . . or some chocolate  J

MOLTEN CHOCOLATE CAKE

            Jean-Georges Vongerichten’s recipe in People Magazine, December 16, 2013

½ cup butter (plus more for buttering ramekins)

4 oz bittersweet chocolate

2 eggs

2 egg yolks

¼ cup sugar

2 tsp flour (plus more for dusting ramekins)

1.      Preheat oven to 450.

2.     Grease ramekins well with butter.  Lightly flour them.  Place them on a baking sheet.

3.     Melt butter and chocolate together.

4.     Beat together eggs, egg yolks, and sugar until light and thick.

5.     Stir in 2 tsp flour.

6.     Stirring constantly, add chocolate and butter mixture to the egg mixture.

7.     Pour mixture into ramekins.

8.     Bake for 6 to 7 minutes.

9.     Invert ramekins on serving plates.  Let them sit for 10 seconds.  Then unmold by running a knife along an edge.

10.                         Serve hot with ice cream.

·         These are delicious and still quite soft inside even when reheated for 6 minutes in a 450 degree oven!