Molten Chocolate Cakes AKA eating my feelings

My disposition is usually very sunny. I tend to be very realistic but I truly love life and like to let that radiate through in everything that I do. But, every now and again, a huge cumulous nimbus could rains on my personality parade. Like today. Today I am in a funk.

I have decided that it is the dangerous combo of not being with my friend Jeanelle on her birthday, major life changes slowly rolling in and way to much down time. Blah.

Instead of ranting and raving about missing my friend, my boredom or the impending changes in my life (I swear I will share them when I have more information) I decided to share with you something that makes everyone feel better. Chocolate.

I haven’t gotten to crazy with any baking yet, but I did bake some amazing Mexican mole molten chocolate cakes for father’s day. I do realize this was a long time ago and I never shared them, but it was right before I left for Spain so things were a little hectic. So here they are now along with Jeanelle’s birthday video from her boyfriend that caused me a solid ten minutes of waterworks. I promise it’s not sad; I’m just a big baby.

**I went to upload the pictures and realized they are still on my mothers camera. But here is what Martha Stewart thinks they should look like. Just because I'm silly doesn't mean you shouldn't enjoy some chocolate right now. And as soon as my parents get back from Florida I'll show you what mine looked like!

**Boyfriends and husbands take note. This is an amazing birthday idea. I highly suggest you recycle.

**I finally got the pictures from my mother! Looks even better than I remember.

Twins! Two yolks in one shell is good luck.

Who wants to lick the spoon?

Ying and Yang

Finished product

Love and Beer Floats

P.S. I realize Mole has an accent on it but I can't figure out how to make it blogger. I am not suggesting you make small ground animal chocolate cakes.

Molten Chocolate Cake
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
2 tablespoons mole sauce
Confectioners' sugar, for dusting
Whipped Cream , for serving

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside. Melt chocolate and mole together.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate/mole combo until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.