"MoltenChocolateCake" news and stories

Molten Chocolate Cake. Photo: The Skinny Chef

It's practically raining zucchini in the month of August, but there are only so many nights you can serve it sautéed. Since zucchini has a mild flavor and plenty of liquid, it's ideal for sweet recipes because it helps baked goods stay moist, like applesauce does.

Since seeing the mounds of butter and melted chocolate oozing across the screen in "Julie and Julia," I've been craving an indulgent chocolate dessert. So I made this rich, dark molten cake that's crusty on top and soft and melted in the center. Adding a little zucchini is a great way to skim back a little on the fat and sugar.

Get Jennifer's Molten Chocolate Cake recipe after the jump.

As Gourmet acknowledges, most of us don't follow the rules exactly when we're cooking the recipes we see in the magazine's pages. Now's your chance to take advantage of your obstinate creativity in the Cook the Cover contest with an interpretion of the cover recipe from the September 2005 issue. You can win a weekend at The Gourmet Institute in New York.

The recipe is a very simple molten chocolate cake recipe, and it's teeny; it makes two 4-oz ramekin-sized servings. Plus, it's made with only four ingredients: butter, bittersweet chocolate, an egg, 1 tbsp sugar. There are a limited number of things you could really do with it; adding another flavoring (mint, Grand Marnier, or Earl Grey maybe?) or changing the chocolate (white or milk) seem to be the most obvious. What would you do with this recipe to make it truly unique?

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