Sunday, July 25, 2010

Recipe: Molten Lava Muffin Cakes

This past Thursday I had a bake date with my lovely friend Nicole. She wanted to make something romantic, so my initial response was "lava cakes!" I feel like they're on a lot of restaurant menus and are perfect for a couple to share. I searched Tasty Kitchen for a recipe, and found this one by dishinanddishes.

The recipe itself was very simple and required minimal ingredients/skill/equipment. Perfect for my friend Nicole, as she said she isn't the most amazing cook/baker and hasn't done a lot of baking from scratch. The instructions were easy to follow, but we found that the bake time was no bueno. We baked the cakes for 11 minutes, as per the recipe and while the recipe said that the edges would be done but the center gooey was false. The entire cake was baked through and incredibly chocolatey, even though we ate it with vanilla ice cream, whipped cream, and raspberries.

We do plan to make these again, but decrease the baking time in order to get a molten center.

Molten Lava Muffin Cakes
by Katie, aka Dishin & Dishes


  • 6 ounces, weight Unsweetened Chocolate
  • 6 ounces, weight Semi-sweet Chocolate
  • 1-¼ stick Butter
  • ½ cups Flour
  • 1-½ cup Powdered Sugar
  • 3 whole Large Eggs
  • 3 whole Egg Yolks
  • 1 teaspoon Pure Vanilla Extract

Preheat oven to 425 degrees F.
Grease 12 muffin tins. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla.
Divide the batter evenly among the muffin tins. Place in the oven and bake for 11 minutes. The edges should be firm, but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Serve with chocolate syrup or hot-fudge-drizzled plates, a scoop of ice cream and a sliced strawberry! Sprinkle with powdered sugar.


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