Mini Molten Chocolate Cakes
Mini Chocolate Molten Lava Cakes
When the kids were young, my wife Katie and I used to take our five kids for dinner at Chili's every month or so. The highlight was always the Chili's molten chocolate cake for desert. Over the holidays, my daughter Eimile was home from college and pushed hard for this recipe she found on the Cookie and Kate food blog. It took a few tries to adapt to cast iron, but we eventually got it right. It's a must to serve this with a good vanilla ice cream. A good recipe for my Wagner #2 3-cup muffin pan!
Servings
3
Prep time
20-25 min
Ingredients
- 3 tablespoons unsalted butter
- Cocoa powder for dusting the pan or Baker's Joy Non-stick Spray
- ⅓ cup quality bittersweet chocolate chips
- 2 large eggs (1 egg plus one additional egg yolk (only)
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon all purpose flour
- Suggested garnishes: Powdered sugar and whole raspberries
Preparation
Heat oven to 450°. Prepare your cast iron muffin pan with a dusting of cocoa powder or Baker's Joy Non-stick Spray (I had better results with Bakers Joy).
Place the butter in a pan and melt it over low heat. Add the chocolate to the pan and stir until melted. Set aside.
Combine the eggs sugar, vanilla and salt in a medium mixing bowl. Whisk the mixture until foamy and pale, about 1 to 2 minutes. Pour the chocolate mixture into the mixing bowl to combine. Add the flour. Mix until the mixture is fully combined.
Pour the mixture into the prepared muffin cups. Bake for 6 minutes exactly (if using cast iron), until the cakes have risen from their cups but still jiggle in the center. Remove from the oven and let the cakes cool for 2 minutes before flipping them on a plate to release the cakes from the pan.
Serve immediately with good quality vanilla ice cream with a raspberry garnish.
Prep Time:
15 minutes, 6 minutes cook time, 2 minutes cooling
Source:
Adapted from Cookie and Kate
, © Cookie and Kate 2010 - 2022
Print a PDF of this recipe.
