Yeah, I said it. The impossible has become.. possible. And it was a giant step for guykind. About a year ago, I ran into this fantastic recipe on an all-around fantastic blog.
I’m not a huge chocolate cake person, save this wonderful Texas chocolate sheet cake my mother makes and the Vegan Deep Chocolate cake from Moosewood that sort of looks like a cowpie but tastes like a pie of glory.. but I had to try these little pots. First of all, hers is, well, pretty. But I’d just discovered the phenomenon of making really, really good potato chips in the microwave, and I was anxious to gourmet up some more microwave. Plus, I think I was some combination of lazy, in possession of all the ingredients, and having a serious sweet tooth attack. Hyperventilation and everything.
So, uh, anyway, I whipped these babies together, but did not, I repeat NOT, use the banana, because, in my humble opinion, bananas are the devil’s fruit. Don’t know what it is about them, but I’ve hated them my whole life. I can smell if someone ate one in a room hours before. After they threw the peel away immediately. I have a spidey sense level of smell when it comes to bananas. And, yes, I know. Most people like bananas. But ready for this? I don’t like ketchup, either. I’m an anomaly, like no other.
(I don’t like chocolate ice cream, either.)
Moving on, all you have to do to make these impressive-looking and uh, impressive tasting little soufflé cakes is mix all the stuff together and pop them in the microwave for a little while. I topped mine off with the incredible chocolate sauce that hardens I made for Bastille Day, under some ice cream per request by the demanding, demanding mother. I like it with just the chocopot and the sauce, but whatever you want to do, go for it. This is America, dangit, and if you don’t like it, I’m gonna go America all over your.. person.
The best part about this whole bit is that the sauce is made in the microwave, too! Ha! Imagine! But seriously, you can make this entire dessert in the microwave. Guys in dorms can lure chicks back with the promise of a fancy dessert, and they won’t be lying. Otherwise cooking-inept guys (Or girls, for that matter. I ain’t sexist!) can now treat themselves and their ladyfriends to fanciness without starting fires, seeing blood, or going broke. It’s just an all around good thing. On to the good thing!
Forgive the iPhone pictures. Couldn’t find my camera. All mixed and plopped in the ramekins, but note that that is too full. I only had so many ramekins and God forbid I waste even a tablespoon, so I filled them a bit too full and they sort of exploded a little more than they should. So don’t fill them quite that high, but almost.
1/3 C vegetable oil (or very ripe banana IF YOU MUST)
1 box Betty Crocker SuperMoist Cake Mix (Dark Chocolate) – or your favorite cake mix
1 1/3 cups water
Cooking spray to spray the ramekins (or small bowls or whatever you’re using)
In a big bowl combine eggs, oil (or smushed devilfruit), and water. Then stir in cake mix and stir for a few minutes until well mixed. Pour into ramekins (sprayed lightly with cooking spray) until 2/3 full.
Every microwave is different – here are some guidelines:
For 2 ramekins: Microwave on MEDIUM-HIGH (I set my microwave on power strength 8 ) for 5 minutes
For 3-4 ramekins: 6 minutes
For 5-6 ramekins: 7 minutes
Check with toothpick to see if cake is done. Mushy cake mix stuck to toothpick? Add another 30 seconds. Cake crumbs on toothpick? Done.
Melty Hardeningy Chocolate Sauce
6 ounces semi-sweet chocolate chips
1/4 lb. butter
1/4 C vegetable oil
Melt all ingredients together till smooth and blended. This can be done over low heat in a saucepan, in the microwave or double boiler.