Microwave Chocolate Lava(ish) Cake

So I was walking through Target one day, and spotted some super cute and cheap ramekins by the dishes. They were simple ribbed white ones, for 1.99, so I grabbed two and started thinking of things I could make in them! I just so happened to be craving chocolate and ice cream that night, so I looked up ideas for chocolate mug cakes. Only problem was, I was out of eggs. Lucky me, I found a recipe that didn't need eggs, and I had everything the recipe asked for. So I gave it a try!

It came out so tasty! I'm sure baked lava cakes, with eggs, partially baked, are equally as tasty, and a bit more lava like, but seriously, these cakes are still super good! Also, they are really easy, LITERALLY anyone could make these and not fail.

If you want to learn to make a microwavable chocolate lava cake, in under 5 minutes from start to finish, keep reading!

Side note: These are SO perfect for a Valentines Day dessert! This recipe is just for one. But you can very easily double it. And ALSO, if you don't have a ramekin, a microwave safe mug would work just as well! :)

---- Microwave Chocolate Lava(ish) Cake----
makes 1 serving

3 tbsp flour
3 tbsp cocoa powder (unsweetened)
3 tbsp packed brown sugar
3 tbsp oil
3 tbsp water
pinch of salt
small piece of chocolate, OR a tbsp or two of chocolate chips (for melty center)
---------------------------------------------------------

This recipe is SO simple. All you do, is mix all the above ingredients together, minus the chocolate for the center. Make sure everything is mixed well, and pour into your buttered/ greased ramekin/mug.

Once you've done that, all you do is microwave for 1 min 30 seconds. I only did mine for 1 min 20 seconds, but I have a really powerful microwave!

When your cake is done, Pull it out of the microwave (carefully) and using a spoon, poke a hole in the center, fill it with your chocolate chips, or piece of chocolate of your choosing, and then cover with ice cream, powdered sugar, chocolate sauce, fresh berries, whipped cream.... ANYTHING! It is so good, and definitely best served hot!

*If you are going to make more than one, just be sure you microwave each one alone, otherwise they make cook unevenly!*

Valentines Day Chocolate Truffles

Sorry I didn't post anything sooner, I have been so tired! And every time I think of a great recipe, things just don't go my way. I have not been able to master macarons. It is the most frustrating thing EVER. I made the batch about a year ago, the chocolate mocha ones on the blog, and those came out pretty good. But other than those, I have yet to have a batch that is perfect. They are always hollow, or flat, or cracked. I just DON'T KNOW WHAT I'M DOING WRONG! I was going to post a really cute heart shaped macaron recipe, but that obviously isn't happening. They wouldn't set, and so they were just heart shaped blogs. Don't worry, I'll keep trying. Maybe we'll have some fourth of july macarons LOL

Anyways, I decided to start the Valentines Day ideas with something really quick and easy. I know anyone can make these, I could have finished these the first day, but I totally took my time. I let the chocolate chill for 3 days before I rolled them, and they still came out great! I hope yall like these, I haven't been able to stop eating them :)

----Chocolate Truffles----

2 cups chocolate chips (I used semi-sweet)

1 cup heavy whipping cream

2 tbsp butter (salted)

for rolling:

cocoa powder

sprinkles ( I used 2 different kinds)

any other fun ideas you come up with!

Place your chocolate chips in a microwave safe bowl. (Just in case we need a bit more melting after the cream) Set aside.

Place the butter and cream in a small sauce pan, and put on medium heat. Once tiny bubbles form around the edge of the pot, turn the heat off & pour the mixture over the chocolate chips. Let it sit for 2 minutes before stirring.

IF your chocolate isn't completely smooth, you can microwave it for 15 seconds at a time, stirring between each interval. Once the chocolate is completely smooth, cover and refrigerate for 5 hours, or up to 3 days.

When the chocolate is cooled, prepare a pan or plate with parchment paper, and get some cold frozen veggies, or a baggie of ice. (Something to keep your hands cold between rolling each truffle)

Take about 2 tbsp of chocolate (a heaping spoonful) into your hands, and roll it into a ball, then place on the parchment paper. If at any point your hands are too warm and the chocolate is getting too messy, rinse your hands, and press your hands on the frozen veggies until your hands are cool. Then continue the process, until your truffles are rolled.

In small bowls, or disposable cups in my case, place whatever you choose to coat your truffles with. I used sprinkles and cocoa powder. Roll each truffle, place on the parchment, and once they're all rolled, store in an air tight container in the refrigerator for as long as your whipping cream carton says. (Expiration on the whipping cream)

These are so good right out of the fridge, but even creamier if you take them out about 5 minutes before serving. Bon Appetit! SO GOOD!