Chocolate Lava Cakes
Source: combination of several recipes
The exterior of these should be cake-like while the center should remain soft and runny.
Butter and sugar for muffin tins
8 oz good quality semi-sweet chocolate chips
1 stick unsalted butter
1/2 tsp vanilla
4 eggs
1/2 cup sugar
1/4 cup flour
pinch salt
Butter the bottom and sides of 12 muffin tins and sprinkle with sugar, tapping them to remove excess sugar. Set aside.
In microwave, heat chocolate and butter, stirring at 30 second intervals, until melted and smooth. Stir in vanilla.
Meanwhile, in a large bowl whisk together the flour, sugar and salt until blended. Whisk in the chocolate mixture, then the eggs until combined.
Evenly divide the mixture between the prepared muffin tins, filling each about 2/3 full.
Bake at 400 for 10-11 minutes or until the tops are firm and beginning to crack and the edges are set. (Do not overbake - mine still look underdone in the middle when I take them out) Remove from oven, let sit a few minutes, place a baking sheet over the muffin tin and flip over to remove the cakes from the tins.
Serve with fruit, coulis and/or ice cream.
Makes 12 small cakes