After trekking across town to the archery range and finding it closed, I left unfulfilled and with a sunken spirit. But in true Kim fashion, heavy-heartedness does not last long. I was suddenly inspired to bake, and molten lava cake had been on my mind all week.

I found a fairly easy recipe online and picked up some Haagen-Dazs pistachio ice cream and strawberries for garnish. It took about 20 minutes to prepare and 10 minutes to bake. Voila! Endorphin levels restored to an all-time high.

Ingredients:

• 10 tablespoons (1 1/4 stick) butter
• 8 oz (1 cup) chocolate chips (I used Ghirardelli’s semi-sweet)
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioner’s sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 425º F
2. Spray 6 ramekin cups
3. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).
4. Add flour and sugar to chocolate/butter sauce.
5. Stir in the eggs and yolks until smooth.
6. Add vanilla and mix everything until combined.
7. Divide the batter evenly among the each cups.
8. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny.
9. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.