by Cindy Bell
Cindy has always loved reading, but it is only recently that she has discovered her passion for writing romantic cozy mysteries. She loves walking along the beach thinking of the next adventure her characters can embark on.
You can sign up for her newsletter so you are notified of her latest releases at http://www.cindybellbooks.com.
Gooey Chocolate Cake Recipe
Ingredients:
4 ounces semi-sweet chocolate
1/2 cup (1 stick) butter
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
1/4 cup light brown sugar
4 large or 8 small pieces semi-sweet chocolate
Preparation:
Preheat oven to 325 degrees Fahrenheit. Grease four 6-ounce ramekins with butter. Place the ramekins on a baking tray.
Melt the chocolate and butter together over a low heat preferably in a double boiler. Leave to cool.
Lightly beat the eggs in another bowl. Add the vanilla extract and buttermilk. Mix together.
Pour the cooled chocolate and butter mixture into the egg mixture and mix together.
In another bowl sift the flour, baking powder, baking soda and cocoa. Add in the sugar and mix.
Mix the dry ingredients into the wet ingredients until combined.
Half fill the ramekins with the batter, then place the chocolate pieces in the center of each and cover with the remaining batter.
Place the baking tray with the ramekins into the oven. Bake for 18-20 minutes. Do not overbake because you want the center to be gooey and the chocolate melted.
Remove the ramekins from the oven, let them cool for a minute or two and serve immediately. Raspberries and ice-cream are delicious with these. But you can also serve them with cream.
Enjoy!