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3 indulgent Memorial Day dessert recipes

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Barbecue-friendly Memorial Day sweets, just in time for summer

Memorial Day is an important day of remembrance that most of us commemorate with food, food and more food. As you observe this holiday with some family togetherness, we have just the thing to keep the party going long after the grill has cooled — three to-die-for Memorial Day desserts that have the start of summer written all over them.

Make one or make them all as you gather and remember those who have served:

Mini chocolate molten cakes

Barbecue-friendly Memorial Day sweets, just in time for summer
Image: Carolyn Stalnaker/SheKnows

Mmmmm, warm chocolate sauce oozing out of a tender chocolate cake, served with a cool scoop of premium ice cream — this is the epitome of knee-weakening desserts.

Serves 6

Ingredients:

  • 10 ounces bittersweet chocolate (not unsweetened baking chocolate), chopped, divided
  • 2 ounces unsweetened baking chocolate, chopped
  • 1/3 cup hot water
  • 1/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter
  • 3 eggs
  • 3 egg yolks
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup all-purpose flour
  • 3 cups premium vanilla bean ice cream

More: 15 grill-able dinner ideas for your next camping trip

Directions:

  1. Preheat oven to 450 degrees F and grease six (6 ounce) ramekins.
  2. To make chocolate sauce, stir together 5 ounces bittersweet chocolate and the unsweetened chocolate in the top of a double boiler over simmering water. Stir until chocolates are melted and smooth.
  3. Whisk in hot water, corn syrup and vanilla until mixture is smooth.
  4. Remove from heat and set aside to cool while you prepare the cakes.
  5. To make the cake batter, in a medium saucepan over low heat, stir together the remaining 5 ounces of bittersweet chocolate and the butter until melted and smooth. Remove from heat and cool slightly.
  6. In a large bowl, whisk together eggs and egg yolks until well blended. Whisk in sugar, then the chocolate-butter mixture and flour, until blended.
  7. Pour cake batter into prepared ramekins until they are equally filled.
  8. Place ramekins on a baking sheet and bake for 11 to 12 minutes or until the top and sides of cakes are set. These are slightly underbaked to allow the insides to ooze out.
  9. Run small knife around cakes to loosen from ramekins. Immediately turn cakes out onto plates.
  10. To serve, spoon the chocolate sauce around the cakes and partner each with a scoop of ice cream.
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