The Big Sandy Mountaineer -

Senior Center News


April 1, 2020

Thursday, April 2-

Baked Potaot Bar, and brownies.

Friday, April 3- Egg Salad sandwich, Clam Chower soup, and bleuberry bars.

Monday, April 6- Chicken Fajitas, chips, and dessert.

Tuesday, April 7- Spaghetti, veggie, cucumber salad, and garlic toast.

Wednesday, April 8- Turkey Pot Pie and Peach crisp.

Molten Chocolate Cakes With Sugar-Coated Raspberries


1 cup unsalted butter or unsalted margarine*

8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks

5 large eggs

½ cup sugar

Pinch of salt

4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)

8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)


1 (6 ounce) container raspberries, barely moistened and rolled in about

½ cup sugar right before serving


Step 1 Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Step 2 Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.

Step 3 Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Step 4 Top each with sugared raspberries and serve immediately.


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