Chocolate Lava Cake
Source of Recipe
net
List of Ingredients
CHOCOLATE LAVA CAKE.
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These cakes have a hot pool of chocolate inside.
1 2/3 cups chocolate chips
10 tablespoons unsalted butter
1/4 teaspoon salt*
1 teaspoon vanilla
1 teaspoon espresso powder (optional)
8 large eggs
3 cups confectioners' sugar
1 cup Unbleached All-Purpose Flour
*If you use salted butter, leave out this salt.
Melt together the chocolate chips and butter, stirring till smooth. In a separate bowl, beat together the salt, vanilla, espresso powder, and the eggs, beating till smooth. Add the confectioners' sugar, and beat again till smooth; the mixture will start to build in volume. Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light "hot cocoa" color.
Heavily grease 18 muffin cups. Spoon the batter into the muffin cups, filling them right to the brim. Refrigerate the cakes till they're thoroughly chilled, 3 hours or longer.
Preheat your oven to 450°F. Bake the cakes for 13 minutes exactly! An instant-read thermometer inserted into the center will read in excess of 165°F. If you don't have a thermometer, poke open the top of one cake with a sharp knife tip; you should see molten batter inside. However, the cake should also appear well-set all around the edges.
When you've determined they're done, remove the cakes from the oven, and set the pan on a rack. Set your timer for 5 minutes; when the timer goes off, run a dull (butter) knife around the edge of each, and very carefully lift them onto a serving tray or onto individual serving plates. Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired. Yield: 18 cakes.
Recipe
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