Time doesn't so much march on as it seems to just ooze by.
Once we had kids, time wasn't measured by our birthdays, but by the landmarks of our children and their friends.
The first day of school. Little League games. Birthday parties. The last day of school. All these events seemed to just sneak up on us and before you knew it, another year had passed. It's not that our milestones were less important, it's that their events seemed so much more immediate.
Last week we got a "Save the Date" notice. The eldest of friends from Chicago, the 8-year old little girl we met 14 years ago, is getting married.
Old enough to get married! When did that happen?
If she's old enough to get married that means that CrabCake #1 can't be far behind. How can that be possible? If that's true, then that means CrabCake #2 will be leaving for college in a few years!
No, no, no! Something's wrong, I'm sure I was paying attention; how did this get by me?
Days, weeks, years, decades, time oozes on.
Well in a tribute to WheatonJen, here's a dessert recipe that she found and we've fallen in love with. It's one of those slightly decadent, warm, oozing chocolate lava cakes. The slow, unctuous creep of the chocolate emanating from the cake is always a hit at a dinner party. Come to think of it, its sweet sensuous flow would be great on a honeymoon night; but I digress. So without further delay...
Baby Lave Cakes
by WheatonJen and tweaked by SSSal
3/4 cup semi-sweet chocolate chips
2 TBSP whipping cream
Combine chocolate and cream in a medium saucepan. Stirring constantly, cook over low heat until chocolate is completely melted. Remove from heat and allow to cool. When cool, refrigerate for 45 minutes until mixture becomes firm.
Shape chocolate into 6 equal sized balls. (This is a messy job but the kids love doing it.) Set aside.
3/4 cup butter
6 ounces semi-sweet chocolate chips
3 egg yolks (yeah, yeah I know, but you only live once, so die happy)
1/2 cup sugar
1 1/2 tsp vanilla
1/3 cup flour
3 TBSP unsweetened cocoa powder
Butter and flour (6) 3/4 cup ramekins. In a medium saucepan, stir butter and chocolate over medium heat until fully melted. Remove from heat and allow to cool.
In a large bowl, beat eggs, egg yolks, sugar and vanilla until lemon colored, (about 5 minutes).
Beat in the butter/chocolate mixture.
Sift flour and cocoa powder together and add to "wet" mixture.
Fill each ramekin 1/3 full with batter, drop a chocolate ball on top and then fill with remaining 2/3s cake batter. (If you put the ramekins on a cookie sheet it is easier to move them around, but you have to have enough room in your fridge to handle the next step.)
Refrigerate at least 30 minutes.
Pre-heat oven to 400 degrees while ramekins are chilling.
Remove ramekins from refrigerator and bake for 13 - 15 minutes.
Allow cakes to cool for 10 minutes prior to serving.
Quickly invert cakes onto serving plates. Garnish with whipped cream, ice cream and/or fruit coulis (recipe on another day).
Cut into cakes with a spoon and listen to your dinner companions ooh and aah.
Bask in your culinary glory.
Well crablings, that's it. Like all desserts, this one has a lot of fussy steps, but the result is pretty cool. And remember, if WheatonJen can come up with this recipe at the ripe old age of 19, then you can do it, you can cook.