Vagabond Tales- Rainy Days and Mondays Sent Harry to Town

February 7, 2022

A rainy day…surprising both the weathermen and us! Harry had a prescription to pick up in town and since we were about due to need a laundromat …he killed two birds with one stone. I stayed back to pick up a bit and work on my basket. I got the better deal but then I am not driving his truck and we were not both needed.

This would make a great Valentine’s dessert! It was our pre-Valentine surprise. When Harry brought these raspberries home a couple of days ago…I knew how I would use them!

Skillet Lava Cakes for Two

These are really cute in our small six inch skillets but they would work in a 3” ramekin as well! Crispy on the outside edges and gooey in the center. This comes from https://loveinmyoven.com/mini-skillet-lava-cakes-for-2/https://loveinmyoven.com/mini-skillet-lava-cakes-for-2/

INGREDIENTS

• 1/4 cup unsalted butter, chopped into 1” pieces

• 3 oz dark chocolate, chopped*

• 1 egg + 1 egg yolk, room temperature

• 3 tbsp powdered sugar*

• 1/4 tsp sea salt

• 1 tsp pure vanilla extract

• 1 tbsp flour*

INSTRUCTIONS

1. Preheat the oven to 400 F and thoroughly grease and flour two small cast iron skillets, or ramekins* I had to almost double the time on this recipe so watch it closely. My camper oven my not be calibrated correctly.

2. In a medium-sized microwaveable bowl, combine the butter and chopped chocolate. Heat in 30 second intervals on high, stirring in between each interval until completely smooth.

3. In another medium-sized bowl, whisk together the eggs, sugar, salt and vanilla until the eggs are frothy and lighter in color, 1-2 minutes. Add half of the butter/chocolate mixture to the bowl, whisking to combine. Add in the flour, combine, and add the rest of the chocolate. Stir just until the ingredients are incorporated. Divide the batter evenly between the two skillets. I like to use my kitchen scale for this! Bake the skillets for 5-7 minutes*, or until the top is JUST barely set and the edges have browned up. Do not overcook them! Remove from the oven and serve immediately, topping with ice cream, coconut cream or whipped cream!

The recipe easily double if you’re serving for 4. Leftovers can be stored in the fridge!

NOTES

1. I like to use 72% dark chocolate. If you’re making a keto version, use sugar-free dark chocolate or at least 85%. Be sure to use good quality chocolate!

2. For the keto version, sub the powdered sugar for something like Swerve powdered sugar, or an alternative sweetener.

3. Use almond flour for keto-friendly.

4. The skillets I use are 5″ in size. A smaller skillet will increase the bake time by a couple of minutes, and vice versa. Keep an eye on your cakes!

5. If using 3″ ramekins, increase bake time to 8-9 minutes.