Recipe of the Week - Warm Chocolate Fudge Skillet Cake

Welcome to week 2/52! Each week I will be sharing my favorite recipe I did whether new or old! Hopefully this inspires you to try something new!

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This week's recipe is:

Warm Chocolate Fudge Skillet Cake

I have been craving some chocolate and I knew just what recipe to do this week.

I got this recipe from Half Baked Harvest

I told you that you may not want to share this :)

Warm Chocolate Fudge Skillet Cake

"This Warm Chocolate Fudge Skillet Cake is my go-to easy cake that rivals all others. A super simple flourless chocolate cake made with eggs, cocoa powder, vanilla, a splash of bourbon, and sweet chocolate chunks. All baked together until puffed on top and warm and gooey in the center. The cake gets baked inside flaky puff pastry for a delicious and unique twist. This rich cake is warm, fudgy, and almost molten-like, while the outside is flaky and delicious. And even better when served with ice cream on top. It’s the perfect Mother’s Day cake…or maybe just your Friday night dessert!"

Course: Dessert || Cuisine: Homestyle || Prep Time: 15 minutes || Cook Time: 40 minutes || Total Time: 55 minutes || Servings: 10 || Author: Half Baked Harvest - Tieghan Gerard

Ingredients

• 1 sheet frozen puff pastry, thawed

• 5 large eggs

• 1 1/2 cups granulated sugar, plus more for sprinkling

• 1/2 cup, plus 2 tablespoons unsweetened cocoa powder

• 1 tablespoon instant coffee granules

• 1/2 teaspoon kosher salt

• 12 tablespoons (1 1/2 sticks) salted butter, melted

• 1 tablespoon bourbon (optional)

• 1 tablespoon vanilla extract

• 1/2 cup semi-sweet chocolate chips or chunks

• ice cream, for serving

Instructions

1. Position a rack in the lower third of the oven. Preheat the oven to 375° F. 2. Butter an 8-10 inch skillet. Fit the puff pastry into the skillet, allow the sides to overhang. Lightly prick the bottom of the dough with a fork. Line the pastry with parchment paper and fill with pie weights, beans, or rice. 3. Bake until the pastry is set, 15 minutes. Remove pie weights, sprinkle the pastry with 1 tablespoon sugar and continue baking until the pastry is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°F. 4. Meanwhile, whisk together the eggs and 1 1/2 cups sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, bourbon, and vanilla, until smooth. Fold in the chocolate chunks. Pour the mixture into the baked pastry. 5. Bake for 40-50 minutes, until the cake is puffed on top, but still wiggly in the center. The longer you bake, the more set your cake will be.

6. Remove from the oven and let cool 10 minutes. Serve the cake warm with ice cream.

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Be sure to checkout my YouTube video to watch how to make this recipe!

And that's the recipe of the week!

Next week I am making STEAK TIPS AND HORSERADISH POTATO SALAD

Missed last week's recipe? Chicken Pot Pie