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Suzanne’s SF Microwave Lava Cakes




Source of Recipe


My niece, Suzanne


Recipe Introduction


Suzanne made these awhile back to serve to Kenny and Mike since they need low sugar desserts. They were amazingly good – great flavor and texture and I’d challenge anyone but a pastry chef to figure out that they are SF. You don’t get the real flowing ‘lava’ effect like in the cakes made with ganache, but it doesn’t matter – you get a big blob of melty chocolate! Note that these can be put together ahead of time and cooked at the last minute. I did it the day before I served them.


List of Ingredients




2 packages of SF brownie mix
4 eggs
Oil – amount called for on the box
Water – amount called for on the box
SF chocolate bar
Whipped cream – sweetened with Splenda
Confectioner’s sugar
Optional Garnish – mint leaves, fan-cut strawberries, etc.


Recipe



Whisk the brownie mix to smooth out any lumps. Spray 8 (6 oz.) custard cups with cooking spray. Dust each cup with a little of the brownie mix until completely coated.

Mix together the eggs, oil and water and add to the brownie mix. Stir, by hand, 50 times. Put 1/2 cup batter into each cup – a 1/2 cup measure disher (like an ice cream scoop) works great for this. Break off some of the chocolate bar (you want about as much as 2 or 3 Hershey kisses) and press it into the center of the batter. Spoon a little more of the batter over the chocolate to cover.

Microwave one cup at full power for 1 minute. You can cook up to 4 cups at a time – just add 30 seconds for each addition cup. This can be tricky. They are so moist that it can be hard to figure out when they are done. I took them out at the end of the time and let them sit for a minute. They still looked pretty wet, so I did them for another 45 seconds. This was perfect. They also rise when they cook, so watch and make sure they don’t spill over the sides of the cups.

You can either serve them in the cups (easiest way) or turn them out onto a dessert plate (prettiest way). To turn out run a small offset spreader or thin knife around the edge of the cake. Place a dessert plate on top of the cup and flip over. Put the spreader/knife under the edge of the cup and ease it off gently. The cup will be HOT, so use a pot holder of some sort.

Sprinkle with confectioner’s sugar and garnish as desired.

NOTE: To make ahead, cover the uncooked filled custard cups and refrigerate for up to a week. Bring to room temperature for about 30 minutes before cooking.