The fudge filled chocolate chip cookies were so good and sadly, now gone. This is not a house that goes a day without dessert, so I had to find something to make and fast! Encouraged by the success of the cookies, I decided to try another recipe from one of Elinor Klivan’s books, The Essential Chocolate Chip Cookbook. I was reading through so many delicious looking recipes, but then stopped at hot chocolate chip brownie sundae cakes. If the name doesn’t grab you, then you need to see the picture. I just knew my kids would go crazy for them!
Have you ever been eating a dessert and every bite think to yourself, this is so good, I can’t believe I made this! Well, this is one of those desserts. The cakes are baked in 6 ounce ramekins, so everyone gets their very own. It’s funny how this somehow makes the dessert seem more special. What you end up with is a cross between a brownie and a cake. It is super moist and then has a big pool of melted chocolate in the middle that flows down the cake as you eat it. The recipe makes six servings, which is perfect because Jack, Sammie and I enjoyed it the first night and then looked forward to dessert tomorrow. About 45 seconds in the microwave and they were just as good as they were yesterday. Whether you choose mint chocolate chip like Jack, plain vanilla like Sammie, or your favorite flavor, it will be a delicious accompaniment to the warm, gooey cake and chocolate sauce. What makes this dessert even better though, is that it is made with ingredients that most have on hand and it’s quick! In less than 45 minutes, you have a delicious and impressive chocolate dessert. If you are really ahead of the game, you can even make them the night before and refrigerate until you are ready to bake them.
Hot Chocolate Chip Brownie Sundae Cake:
yield: 6 (6oz) ramekins
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 oz unsweetened chocolate, chopped (I used Bakers)
1/2 cup bittersweet chocolate chips for the cake, plus 6 Tbsp (1 Tbsp/ramekin) for the middle of each cake (I use Ghiradelli)
2 large eggs
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup unbleached all-purpose flour
Position oven rack to middle and preheat to 350°F. Butter six 6oz ramekins and put them on a baking sheet.
Put the butter, unsweetened chocolate, and 1/2 cup chocolate chips in a heatproof bowl on top of a sauce pan of barely simmering water, creating a double boiler. Do not allow the water to boil, touch or enter the bowl. Stir until the butter and chocolates are melted and smooth. Set aside to cool slightly.
In a mixer bowl, beat the eggs, sugar and salt on medium speed until thickened and light colored, about 1 minute. (Stop the mixer as needed to scrape the sides of the bowl.) On low, mix in the melted chocolate mixture and the vanilla until blended. Add the flour, mixing until just incorporated.
Divide the batter evenly among the ramekins, about 1/3 cup each. Put 1 Tbsp of chocolate chips in the middle of each, using your fingers to press them slightly into the batter. Note: You don’t have to cover the chips with batter, they will sink a bit during baking. Bake just until the tops look dry and a crisp top has formed, about 20 minutes. Let cool for about 15 minutes. But really, who can wait that long?? Top with ice cream and enjoy!
- I used a double boiler to melt the chocolate and butter. You can probably do this in the microwave, if you check on it often and mix it with each check. Be very careful not to burn the chocolate or it will be bitter.
- You can fill the ramekins and refrigerate overnight before baking. Cold batter will need to bake longer, about 25 minutes. This makes for easy entertaining…Ina would be proud