I love good chocolate. I wouldn’t say I’m super picky, but a good chocolate makes a difference. It’s a little more spendy, especially if it’s organic. Well worth it though! We took Erin to a restaurant last week and after gorging ourselves on Bacon Cheeseburgers, she wanted to order a Molten Lava Cake for dessert. I told her that the ingredients used, as well as how they are not cooked fresh did not justify ordering them that day, but I promised to make her some this week.
I decided to bake these in cupcake pans to control size portions because they are so rich. What a success!
Finished product. Woweeeeeee. Paired with a scoop of espresso ice cream…amazeballs.
They may not look too gorgeous when they are ready to chill for an hour or so, but the messy cocoa/chocolate goodness really firms up in the fridge, making the center stay gooey when you bake them.
Here’s my recipe:
- 2 tbsp of butter, melted
- 2 tbsp of cocoa powder
- 3/4 cup of butter
- 12 oz of chocolate chips
- 1/2 c of heavy cream
- 5 eggs
- 3/4 c sugar
- 2/3 c of flour
Prepare cupcake pans by coating the inside of each with melted butter by swirling it around or brushing with a pastry brush. Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.