This past weekend, we had a few big celebrations in our house. As I felt the tingling urge to indulge in good cheer – I realized I had only a a few moments to whip something up.
I am not always the best at planning ahead.
So I defaulted, as usual, to my go-to dessert recipe – Chocolate Lava Cake.
This recipe calls for ingredients I generally keep on hand and is delicious.
Yield: 2-3 cakes Time: ~35 min
- 2 tablespoons salted butter, plus more for muffin tin
- 1/3 cup confectioners’ sugar, plus more for muffin tin and serving
- cocoa powder for dusting
- 1 ounce semisweet baking chocolate, broken into pieces
- 1 ounce bittersweet baking chocolate, broken into pieces
- 1 large egg
- 1 large egg yolk
- 1 teaspoon espresso powder
- Pinch salt
- 3 tablespoons all-purpose flour
- nonstick spray
- Preheat your oven to 400 degrees.
- Spray your muffin tin with a nonstick spray, such as PAM.
- Dust the muffin tin with confectioners’ sugar and cocoa powder.
- Place the butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments. Use a whisk or fork to stir after each increment.
- While the butter and chocolate is melting, whisk together the egg, egg yolk, sugar, espresso powder, and salt. Once the chocolate mixture is melted whisk it into the egg mixture to combine. Add flour, and whisk just until combined – take care to not overmix.
- Pour batter into prepared muffin tins. Make sure you fill the empty muffin tins with water so that your lava cakes cook evenly.
- Bake until the top has just set and a toothpick inserted in center comes out wet, 5-6 minutes. It is better to under-bake than over-bake!
- Cool cakes for 10 minutes on a wire rack. Use a knife to loosen the cakes and serve inverted immediately top with Raspberry Mint Compote.