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Springtime Desserts to Satisfy All Taste Buds

This article is written by a student writer from the Her Campus at Illinois chapter.
Now that the polar vortex is FINALLY (hopefully) over, we can look forward to spring. Springtime desserts are especially decadent and refreshing, particularly the cakes and pastries from Cream and Flutter and Pekara, but they also put dents in our wallets. Here are two special recipes to satisfy your sweet tooth and save money. 
Carnival Cruise’s Chocolate Melting Cake
Served with a scoop of vanilla bean ice cream, the fudgy texture of the warm chocolate cake swirls with the soft, cold ice cream in a perfect taste-bud bliss. 
You will need:
* 4 ramekin bowls
* 4 eggs
* 1/2 cup butter (2 sticks)
* 4 oz semi-sweet chocolate chips
* 1/2 cup flour
* 3 tbsp white granulate sugar
* Pinch of powder sugar for finish
* Vanilla bean ice cream (Edy’s slow churned is cheap and delicious)
* 2 Ghirardelli’s chocolate squares (if you want to be really fancy).
Prep: Heat oven to 375 degrees Fahrenheit
Step 1: In a small saucepan, melt and blend the butter and chocolate chips together on medium to low heat (do not burn the chocolate). Let cool for 10 minutes in the fridge.
Step 2: While the chocolate and butter mixture is cooling, mix two of the four eggs with the sugar. Add the flour and whisk. When the mixture is well blended, add the remaining eggs and beat until very well blended. 
Step 3: Add the cooled chocolate butter to the batter and blend. For a slightly and less puffy finish, let the batter sit overnight in the fridge. If you do not care, then pour the batter into four ramekins to about an inch from the rim.
Step 4: Place ramekins in the oven and bake for 15-18 minutes. A finished cake has a gooey center, similar to half-melted ice cream. Depending on how your oven works, you may have to adjust the baking time.
Step 5: For a beautiful presentation, add a small pinch of powdered sugar to the cakes. Place four scoops of ice cream into four small dipping bowls. Break the Ghirardelli squares in half and insert into the tops of the ice cream scoops.
Step 6: Dump the ice cream onto the top of the cake, and eat up! 
Strawberry & Lemon Curd Trifle
For those who prefer fruity desserts, this combination is a staple in the spring. It is also a delectable choice for those who crave a lighter treat.
You will need: 
* Pound cake (you can use a sponge or butter cake, as well)
* 1 1/2 cups strawberry sauce (homemade or store bought)
* 1/2 pound fresh strawberries, sliced
* 1 1/2 lemon curd (home made or store bought)
* 1 1/2 cups heavy whipping cream
* 2-3 tablespoons granulated white sugar
* 1/2 teaspoon vanilla extract
* 4 crushed Amaretti cookies or shortbread cookies
* Cups or glasses
Prep: No baking is necessary, so just make the whipping cream. Pour cream, sugar, and vanilla extract into an electric mixer or stir by hand. Whip the ingredients to your desired texture.
Step 1: Have your pound cake, strawberry sauce, sliced strawberries, lemon curd and whipped cream ready so you can assemble your trifle.
Step 2: Place pound cake at the very bottom of the cup (or glass). Then, pour half (or however much you like) of the sauce over the cake. Next, assemble strawberries over the sauce and then pour as much lemon curd over the strawberries. Top the lemon curd with whipping cream. Repeat until you are satisfied with the amount of layers.
Step 3: Cover and refrigerate trifles for 8-24 hours. 
Step 4: For the last part, sprinkle Amaretti or shortbread crumbles on top of whipped cream and eat up! 
So, there you have it. Make sure to incorporate these desserts to dazzle your friends and 
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