a recipe: cast iron lava cake

while the rest of the world is out signing up for gym memberships and buying plenty of kale,  i'll be in my kitchen melting down chocolate chips on my double boiler. go figure. but it's fine because this is the year for embracing who i already am and liking her for every damn pound, wrinkle and gray hair she has. that being said, i figured it would be fun to share a quick and easy and definitely NOT diet friendly recipe up here.

i've had a sweet tooth since birth and chocolate is my biggest vice. whether it's scarfing down a batch of chocolate cupcakes by myself or just sitting in the bathtub eating a bowl of chocolate chips, i'm always down for dessert and chocolate in any form. so when i got a craving the other day for something from the chocolate family, i knew that lava cake was the way to go.

i tweaked a few different recipes i found online and made this one as simple as possible. also, most of them are served in small ramekins but i prefer making a giant one in my cast iron skillet. it holds the heat in longer, and makes the edges extra crispy and the center extra gooey and the pictures are extra pretty. enjoy! just beware those cast iron skillets get hotter than hell, especially when you're taking photos and wanting to move them around (i type this as i sit and ice my hand, which is now singed and burned. whoops!)

CHOCOLATE LAVA CAKE
- 1/2 cup sugar
- 1 bag of semi sweet chocolate chips
- 1 1/4 sticks of butter
- 1/2 cup flour
- 1/2 teaspoon salt
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla

and you better have a tub of vanilla ice cream on hand or don't even bother making this!

1. preheat your oven to 425
2. melt down your chocolate chips and butter in a double boiler or in the microwave. i never trust my microwave because she's from big lots and gets pissed sometimes so i just use a mixing bowl over a pot of boiling water and call it a day. but if you do trust your microwave, go with 45 second intervals until the butter and chocolate chips are smooth and melted.
3. mix in your flour
4.  in a separate bowl, or in your mixer if you're lucky, whisk together eggs, egg yolks and sugar.
5. combine both mixtures by folding your egg/sugar mixture into your chocolate/butter/flour mixture.
6. pour your mixture into your cast iron skillet. if you don't have a skillet, ramekins are perfect. also, cupcakes tins work in a pinch.
7. bake for 6-8 minutes and watch those babies closely. they are fickle for sure. you're looking for a crispy, baked outside and a gooey center.
8. serve warm with ice cream, fruit and a giant cup of milk.

and there ya go! super easy and it only takes about 15 minutes from start to finish. if you only want to make a little at a time, your batter will keep in the fridge for about 2 days, just reheat it in the microwave. you're going to love it, i promise. and this dessert will ensure a nice squishy body that will keep you warm all winter. enjoy! bonus points!