Chocolate Molten Middle Chocolate Cake Mugs

Chocolate Molten Middle Chocolate Cake Mugs
Cuisine: American
Recipe type: Dessert
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 2 sticks unsalted butter
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 4 eggs
  • 4 egg yolks
  • 1 cup white sugar
  • ¾ cup all-purpose flour
  • pinch of salt

  1. Preheat the oven to 450ºF.
  2. Lightly butter 4 (8-ounce) oven-safe coffee mugs.
  3. Place the butter and chocolate in a medium microwave save bowl and microwave in 20 second intervals, stirring in between, just until melted.
  4. In another large bowl, whisk together the eggs, egg yolks, and sugar. While whisking briskly, slowly pour the melted chocolate into the eggs and mix until combined.
  5. Add the flour and salt and stir, once more, just until incorporated.
  6. Evenly divide the chocolate batter among the coffee mugs using a small scoop or spoon. Place the mugs on a baking pan and place in the oven.
  7. Bake just until the edges of the cake are cooked, but the middle is still liquid, about 8 minutes.
  8. Allow the cakes to cool for 5 minutes, then serve.Molten Middle Chocolate Cake Mugs


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Chocolate Chip Gingerbread Cookies

Chocolate Chip Gingerbread Cookies
Cuisine: American
Recipe type: Dessert
Serves: 1 dozen cookies

Prep time: 
Cook time: 
Total time: 

  • 1 stuck unsalted butter, softened
  • 1 tablespoon freshly grated ginger or ½ tablespoon ground ginger
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup unsulfured molasses
  • 1½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

  1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
  2. Place the butter, ginger, brown sugar, granulated sugar, and molasses in a large bowl and beat with an electric mixer until it becomes light and fluffy, about 5 minutes.
  3. In a separate bowl, sift together the flour, cinnamon, nutmeg, cocoa powder, salt, and baking soda.
  4. Reduce the mixer speed to low. Slowly stir in the dry ingredients until mixed.
  5. Add the chocolate chips and stir just until combined.
  6. Roll the dough into 1½-inch balls and place 1-inch apart on the baking sheet.
  7. Bake the cookies until cracks begin to form on the top, about 15 minutes. Allow the cookies to cool for 5 minutes on the baking sheet.
  8. Transfer to a wire rack to cool completely.Chocolate Chip Gingerbread Cookies


Flourless Chocolate Cake

Flourless Chocolate Cake
Recipe type: Dessert
Serves: 1 cake (10 inch)

Prep time: 
Cook time: 
Total time: 

  • 18 oz. bittersweet chocolate
  • 6 eggs
  • 1 cup butter
  • ½ cup water
  • ¼ tsp. salt
  • ¾ cup granulated sugar
  • ⅛ cup powdered sugar

  1. Preheat oven to 300 degrees. Thoroughly grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. In a large glass mixing bowl, melt the bittersweet chocolate in the microwave, about 2-3 minutes.
  4. Using an electric mixer, add the butter into the melted chocolate, 1 tablespoon at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees for 45 minutes. Chill overnight in the pan. To remove from pan, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
  7. Top with powdered sugar.Flourless Chocolate Cake


Coca Cola Chocolate Cake – AKA – The Triple C Cake


•    2 c flour
•    2 cups sugar
•    1/2 teaspoon salt
•    1 teaspoon baking soda
•    1/2 teaspoon cinnamon
•    1 cups butter
•    1/4 cups unsweetened cocoa powder
•    1 cups coca-cola
•    1/2 cups buttermilk
•    2 eggs
•    1 teaspoon vanilla extract

1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola
4 cups of powdered sugar
1 cup chopped pecans



  1. In a pot or deep pan, insert butter, cocoa powder, coca- cola and buttermilk on med to high heat.
  2. Mix well and remove from heat once boiled.
  3. In a separate bowl, mix flour, sugar, salt, baking soda, and cinnamon and put into pot whisking it well.
  4. Include eggs and vanilla – whisk again.
  5. Mix into pot and bake for 30 minutes @ 350F.
  6. For the glaze, mix butter, cocoa powder and coca cola into a pan and boil.
  7. Remove from heat once boiled.
  8. Add 4 cups of powdered sugar, stirring between each one, until smoothly combined.
  9. Add in the pecans and stir.
  10. Apply glaze onto cake (once out of the oven), and serve.


Chocolate Brownie Cookies

Yields 30-60 cookies


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 eggs
  • 2/3 cup white sugar
  • 1/2 tablespoon espresso of instant coffee
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 5 ounces dark chocolate (70% minimum), broken up
  • 2 ounces unsweetened chocolate, broken up
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 375 degrees.
  2. Whisk flour, baking powder, and salt – leave to set.
  3. Whip eggs in an electric mixer.
  4.  Add sugar, espresso, and vanilla beat with the eggs for 15 minutes on high speed, this will make it very thick.
  5. In the meantime, melt the butter using a double-cooker (or a steel bowl over a pot of simmering water).
  6. Add the 2 kinds of chocolates until all melted.
  7. Turn off the heat and mix, so the chocolate and butter are combined.
  8. Pour the choc mixture into the whipped mixture, and mix slightly so as not to ruin the texture and not to combine fully.
  9. Fold in the flour mixture and the chocolate chips.
  10. If it doesn’t seem thick enough, set it aside for about 5 mins.
  11. Use a teaspoon to scoop out quantities of cookies onto baking sheet (you may need 2 sheets).
  12. Bake for 8 minutes, the cookies should be crispy from outside and juicy from inside.
  13.  Leave on a metal tray or wrack to cool, this will make it easier to remove the baking sheets.



New York Time’s Chocolate Chip Cookies

Yields about 18 cookies.


•    1 1/4 pounds bittersweet chocolate disks (60% cacao or more)
•    1 2/3 cup (8 1/2 ounces) of bread flour
•    8 1/2 ounces cake flour
•    2 tsps natural vanilla extract
•    2  1/2 sticks (1 1/4 cups) unsalted butter
•    2 large eggs
•    1 1/2 tsps baking powder
•    1 1/4 tsps baking soda
•    10 ounces golden brown sugar
•    8 ounces granulated sugar
•    1 1/2 tsps coarse salt
•    Sea salt


1.    Flours, baking soda, baking powder and salt all to be sifted into a large bowl and set aside.
2.    In a separate bowl, use a mixer (preferably fitted with a paddle attachment) to make cream out of the butter and sugars – mix for approx 5 mins – it should be very light and airy.
3.    Add eggs while mixing well between each addition.
4.    Stir in the vanilla.
5.    Lower the speed, add dry ingredients and mix approx 7 secs – should be mixed very well.
6.    Drop chocolate pieces in and incorporate without breaking them.
7.    Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
8.    When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9.    Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
10.    Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11.    Transfer sheet to a wire rack for 10 minutes.
12.    Slip cookies onto another rack to cool a bit more.
13.    Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
14.    Serve warm.


Homemade Butterfingers


  • 16 oz candy corn
  •  16 oz peanut butter
  •  16 oz chocolate
  • 1 oz butter


  1. In a pot, over hot water (double pot), melt candy corn and peanut butter while stirring constantly.
  2. Once the mix is ready, pour into a baking pan and let it set.
  3. Cut to desire length.
  4. In a pot, over hot water (double pot), melt chocolate and butter while stirring constantly.
  5. Dip the bars in the chocolate and let it cool.


No-Bake Energy Bites


For about 20 bites
  • 1 cup oatmeal
  • 1/2 cup peanut butter (or other nut butter)
  • 1/3 cup honey
  • 1 cup coconut flakes
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 tsp vanilla


Cool recipe from Smashed Peas and Carrots
As simple as it gets –
Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
Detailed directions with photos in the link below – 

2 Minute Microwave Fudge


  • 1 pound confectioners’ sugar
  • 2/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 2 tsp vanilla
  • 1/2 cup butter/margerine
  • 1/2 cup mix of chopped-up nuts (if you wish, but not necessary)


  1. Use a sifter to aerate confectioners’ sugar, cocoa, and salt into a bowl suitable for microwaving.
  2. Add in milk and vanilla and mix thoroughly.
  3. Throw in the butter and microwave for 2 mins.
  4. Beat until soft and combined.
  5. Add nuts and stir (if you choose)
  6. Pour in average sized baking dish.
  7. Set aside for one hour.
  8. Cut into bars.

Hot chocolate Cups





  • 6 ounces chocolate
  • 1/2 ounces coffee
  • 2 tbsp butter
  • 3/4 cup whipping cream
  • 1 package instant pudding
  • 1/2 cup milk
  • Cinnamon



For the cups-

Melt the chocolate and butter over hot water (double pot) while adding the coffee.  once the mix is nice and even, remove and let chill for a while.

Like in the image, dip balloons into the chocolate mix and let dry on a baking paper.  Refrigerate.

For the fillings-

  1. In a bowl, beat the whipping cream, milk and instant pudding until getting a firm texture.
  2. Fill the previously made cups with the filling.
  3. Top with cinnamon.