I’ve always believed there’s something missing from the “traditional” Thanksgiving table. After all, what food does America love more than chocolate? Yet, we never see one Thanksgiving dessert showcasing everyone’s favorite confection obsession… a tragedy I tell you. While most families spend their Thanksgiving weekend holiday shopping and decorating I find it the perfect opportunity to begin holiday baking and cap off a weekend of decadence (the salad can wait until Monday :)). The beauty of this recipe (aside from it being incredibly easy, chocolatey and delicious) is that you don’t have to eat it all this weekend as it freezes beautifully and turns out just as warm and gooey as a fresh batch. So feel free to mix up a set or two of these luscious cakes and store them until your pants are able to button again, then dig in!
RICE COOKER CHOCOLATE MOLTEN LAVA CAKE
4 oz semi-sweet chocolate chips
5 tblsp butter
1 tblsp sugar or honey
1/4 cup cocoa powder
1 tblsp flour
Melt chocolate chips and butter and stir together until smooth. Stir in remaining ingredients until well combined.
Pour batter into 4 greased ramekins and place in your steam tray. Set your rice cooker to Steam for 15 minutes until cakes are set.
Let sit for 5 minutes before inverting onto a plate. Serve warm.
Note: Uneaten cakes can be frozen and reheated. Just steam for 10 minutes and enjoy!