Bet you think it’s chocolate?

Wrong! Cheesecake wrong! Doughnuts wrong! Ice cream wrong!

I bet I could go on all day and you would never guess. So here we go. Sticky Toffee Pudding. That’s right! A sticky toffee pudding is like a dense cake with fruit added. Then it’s covered with a sticky toffee sauce and it is British.

I would have never guessed that either. I would think it would be a decadent dessert from Paris, which by the way is the capital of great desserts.

So, the world likes Sticky Toffee Pudding, but in America, according to Grub Hub, the number one dessert is the chocolate fudge sundae.

Here’s what I think. We need to look at our history and regions of the country to get a better idea. Check my list. Chocolate chip cookies, cheesecake, apple pie, butter pecan pie, carrot cake, red velvet cake, Boston cream pie, banana pudding, baklava, Whoopie pies, S’mores, Bananas Foster, Rice Krispie treats, pumpkin pie, funnel cake, pralines, fudge, key lime pie, sour cream pound cake (my all-time favorite), brownies, and what about Jell-O.

Did I miss anything? I probably did, but the most popular is what you like the best, not what anyone else likes. I think you will enjoy this recipe.

Molten Lave Cake

Servings: 6 cakes


6 chocolate kisses

2 (1 ounce) squares semisweet chocolate

10 tablespoons (1 1/4 stick) butter

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract


Preheat oven to 425 degrees F. Grease 6 (6-ounce) custard cups with butter or spray. Melt the 2 ounces square chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla.

Divide the batter evenly among the custard cups. Insert a chocolate kiss inside the batter of each cake. Place in the oven and bake for 6-8 minutes. The edges should be firm, but the center will be runny. It is supposed to be soft. Run a knife around the edges to loosen and invert onto dessert plates.

Eat while warm, the chocolate will simply ooze out. Enjoy!

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or

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