Chocolate Lava Cake

Perfectly timed baking gets you all the glory. . . and forgetting about it gets you a brownie

These are great, because you can make them ahead of time, or keep them around in the fridge for a week. Easy to double, but use your KitchenAid if you're gonna do that, single batch you can just whisk it.

First off, you're gonna need some custard cups. You can do this in a jumbo muffin pan. . . but it's gonna suck. Just get the cups. They come with lids so you can save 'em in the fridge. Good stuff. Do it.

Also, when you spray these bitches down, you'll wanna use the good cooking spray with the flour in it, like this shit shown here. Trust me, I've ruined a lot of these trying to get them out.

I also prefer the this chocolate for this one, gives is a deep, rich flavor, so I use the Ghirardelli, from the baking aisle.

Wow. I talked a lot. Let's get cookin'.

Playlist: DiVinyls/I touch myself, Michael Jackson/The way you make me feel.

Ingredients:

• 1 stick butter

• 2oz bittersweet chocolate

• 2oz semisweet chocolate

• 1 1/4 cup powdered sugar

• 3 egg yolks

• 2 whole eggs

• 1 teaspoon vanilla

• 1/2 cup flour

• The homemade ice-cream I'll try to post later.

I'm hungry:

You can make these ahead, but when ya do bake them. . . oven to 425

One of the very few times I actually use this contraption, but throw your chocolates & butter in a bowl & *gulp* microwave it for about a minute. Whisk them together violently. . . like they just called your mother a whore. Might need to nuke it again. Be gentle, don't want to scald it, just get it good & smooth.

Now add the whole eggs, and egg yolks, whisk it again. It should come back down to a manageable consistency. Whisk that vanilla in there, and finally, the flour.

Spray down your custard cups, and get your batter into the cups evenly.

That's it. This one is easy! Now. . . the art. Baking it.

If you're making these in the next hour or so, leave them on the counter, easy. Bake at 425 for 13 minutes if at room temperature. If you're fridging them, try to let them come up to room temp for an hour before baking. . . if you forget like me, bake them for 15min right from the fridge, BUT NOT A SECOND MORE, or you're gonna have a thick rich brownie. No lava, you miserable, miserable failure of a human.

Don't say I didn't warn you.