These delicious chocolate treats are quick and simple to make, but look so fancy! They are a perfect dessert for your next dinner party. Your guests will think you’re a professional baker! .
Makes 12 standard cupcake size lava cakes
chocolate chips – 1 ½ C
unsalted butter – 1 C
confectioners sugar – 2 C
whole eggs – 4
egg yolks – 4
all-purpose flour – ¾ C
salt – ¼ t
Whipped Cream (Optional)
heavy cream – 1 C
confectioners sugar – 2 t
vanilla extract – 1 t
Preheat oven to 425 degrees and grease a standard muffin tin.
In a large bowl, microwave chocolate chips and butter in microwave-safe bowl in 30 second
intervals until butter is melted. Whisk until chocolate is completely melted and no chunks appear. Stir in confectioners sugar until combined. In a separate bowl, whisk eggs and egg yolks together. Blend eggs into melted chocolate mixture. Add flour and salt and fold together until just combined.
Use a standard cupcake scoop to spoon batter into unlined muffin tins – or simply divide the batter evenly between the 12 muffin cups. Bake 7 minutes or until sides are firm but center is still soft. Do NOT over cook. Remove from oven and let cool in pan for 1 minute. Cooling in the pan is essential; if you try to remove too soon the cakes will fall apart.
OPTIONAL: Make whipped cream while cakes are cooling: In a chilled metal bowl, combine heavy cream, confectioners sugar and vanilla extract, and whisk until soft peaks form. Ingredients can be placed in a jar with a tight fitting lid and shaken vigorously for similar results.
Loosen the cakes from sides of the pan with a rubber spatula and gently invert cakes onto baking
sheet with parchment paper, being careful not to crush the cakes. Serve warm with whipped
Time saving tip: Leave off the whipped cream – instead sprinkle tops with powdered sugar or serve with ice cream or berries!
Recipe courtesy of Taste Buds Kitchen, our favorite cooking school!!
Image source: Baking a Moment