Quick Simple Chocolate Cake

"Are you ready to cool weather? Happy, happy chocolate season is coming to town!"
photo by Nohoko photo by Nohoko
photo by Nohoko
Ready In:
6 muffin cups




  • Preheat oven at 425°F. Buttered muffin cups.
  • Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute.
  • Take out the bowl from microwave and whisk until smooth.
  • Add sugar into the bowl and whisk well.
  • Break eggs into the bowl and whisk well.
  • Add flour into the bowl and whisk well.
  • Divide the chocolate mixture into muffin cups.
  • Bake in the preheated oven for 12 minutes.
  • Leave them in the oven for 1 more minute.
  • Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.

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  1. Oh wow,I was just looking for something to satisfy my chocolate craving, and I came across this wonderful recipe. This is rich and chocolatey and is very much like a chocolate lava cake, the center is creamy & chocolatey. This was so easy to make and it has ingredients everyone usually has on hand. I can't wait for my DH to cme home and try this!! I will definately be making this again.


My name is Nohoko. I am from Japan and have lived in Kentucky with my husband for two years. This is my first time to live in the US and I enjoy my life as a homemaker – especially I love to spend my time for cooking. When I came to Kentucky, I was surprised that my husband ,who had stayed alone for more than four years because of his job, increased his total cholesterol gradually up to 217 (which was almost reaching the upper limit of normal value 219) although he was not obese at all (5.7 ft /137 lb). Since then, my first priority in cooking has been to reduce his cholesterol and finally it fell down to 197 at the timing of medical check-up this May (the chart of his cholesterol is availabe in the first entry of my blog↑if interested). Also we have not made any doctor’s appointments since I came here and my weight has not changed (5.5 ft /112 lb). I believe the secret to reduce my husband’s cholesterol and keep us healthy was Japanese style home cooking my mother taught me from my childhood. As you may already know, Japanese cooking is simple, without lots of seasonings – with the exceptions of soy sauce. Key ingredients are fish, and noodles, soy and soybeans, seaweed, and vegetables. When I decide a dinner menu, there are only three basics I stick to – 1. Eat seaweed every day 2. Eat brown rice every day 3. Eat fish (which contain Omega 3 a lot) twice a week at least Though my husband and I were born in Japan, our generation grew up eating more meat than fish and loves to try various kinds of international cuisines. I am happy if I can introduce and share my recipes I fused my Japanese style cooking into international flavors.
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