Bubble, Bubble Toil and Trouble

Did that conjure up images of three cackling witches stirring the pot only to declare “something wicked comes” as Macbeth enters the scene? It is considered the most quoted line from Shakespeare. For me, “What light through yonder window breaks” would be more recognizable.

Oh, but we aren’t conjuring up something made of a fenny snake, eye of newt and toe of frog. No. Although today is National Devil’s Food Cake Day, so those ingredients might just be appropriate. While Devil’s Food Cake is among Hubby’s favorites if for no other reason than the chocolate, so is a Molten Lava Cake. And it was the idea of molten lava that called to mind the famous Shakespearean quote.

Did you know that Devil’s Food Cake first appeared in print in 1902? Yet the first commercial cake mix didn’t hit the American market until sometime in the 1930s. What makes Devil’s Food Cake “Devil’s food” and not just a gimmick for chocolate cake? Traditionally a Devil’s Food Cake contains more chocolate. It also is made with baking soda, which raises the pH level creating a cake that is deeper and darker in color than the standard chocolate cake. Some say it is sinfully rich. Others believed it was customary at the time to describe foods rich in flavor such as Deviled Eggs by using the culinary term Deviled. One of the first recipes for Devil’s Food Cake declared this cake to be “Fit for Angels”, while another recommended finishing the cake with Divinity Frosting. This is all just food for thought, since we aren’t making a traditional Devil’s Food Cake anyway.

Oh, but a Molten Lava Cake is filled with chocolate – just like a Devil’s Food Cake so we are in the spirit of the day. It’s an old recipe I clipped years ago from a magazine; over the years this cake has become one of Hubby’s ultimate favorites.

Warm Baker’s Molten Chocolate Cakes
4 (1 oz) squares Baker’s Semi-Sweet Chocolate
8 tablespoons Butter
1 cup Powdered Sugar, sifted
2 whole Eggs
2 Egg Yolks
6 tablespoons Flour
Powdered Sugar for dusting
Mint Leaves for garnish
Raspberries or Blackberries for garnish

Heat oven to 425-degrees. Lightly butter 4 small custard cups or ramekins; place on a baking sheet and set aside.

Microwave the chocolate squares together with the butter in a large microwaveable bowl on HIGH for approximates a minute, or until the butter is melted. Whisk until chocolate has completely melted as well and in incorporated into the butter.

Sift powdered sugar directly into the chocolate mixture, whisk. Add the whole eggs, whisk until blended. Separate the yolks from the white of two additional eggs. Reserve whites for another purpose if desired, whisk yolks into the cake batter.

Add flour, stir until smooth. Spoon batter into the prepared cups or ramekins.

Place in the heated oven to bake for about 13 minutes or until sides of the cake are firm while the centers remain soft. Remove from oven and let stand for about 90 seconds.

Carefully run a thin knife around the outer edge of the cakes to loosen; invert onto dessert plates.

Dust each cake with additional powdered sugar. Garnish each plate with a spring of fresh mint and complimentary fruits such as raspberries or blackberries. Serve with a dessert spoon and enjoy.

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Not to us, O LORD, not to us
but to Your name give glory
because of Your mercy, because of Your truth.