Over the years and years since this became my favorite “hosting” dessert, my friends and I have tried to come up with new, more exotic names for it.
I mean, “warm chocolate cake” just doesn’t seem to do this delectable stuff justice. We’ve called it “molten lava cake” and “chocolate soufflé” and “book club cake” since I always make it when I host book club. But since my friend who introduced it to me did find it in the Washington Post years and years ago with the official title “Warm Chocolate Cake” to entice her to make it the first time, I guess I’ll stick with that for formality purposes:) I hosted book club here on Tuesday so I figured I better get busy with my tradition. Here goes.
In a microwave-safe bowl melt:
4 oz. butter (one cube or 1/2 cup)
6 oz. chocolate chips (or 3/4 cup)
1 oz. unsweetened chocolate
I put it in the microwave for 30 seconds, then stir, then another 30 seconds, then stir…repeat until it is nice and smooth.
Set aside. Have your sparkling-with-excitement-for-book-club-to-begin girls help crack 4 large eggs into a mixing bowl with 3/4 c. sugar.
Beat together until frothy and lightened in color:
Add 1 tsp. vanilla Stir in melted chocolate mixture.
Sprinkle 1/2 c. flour and 1/4 tsp. baking powder over the top and stir until barely combined. Pour in greased Bundt pan.
Bake at 375 degrees for 15 minutes. Cake will not look done. Take out and let sit for 15 minutes (I set the timer again). Serve immediately after the second 15 minutes is up. Warm and gooey. Serve with a scoop of vanilla ice cream and berries if you wish.