Hopkins Family Cookbook

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Mini Lava Cakes by Rachel Milesky

Ingredients

6 ounces high quality semi-sweet chocolate
1/2 cup (1 stick) unsalted butter
1/4 cup all-purpose flour, spoon and level
1/2 cup confectioners sugar
1/8 teaspoon salt
2 large eggs
2 large egg yolks
Optional for topping: ice cream, raspberries, and/or chocolate syrup

Notes

Make ahead and freezing instructions: You can prepare the batter through step 4. Cover tightly and refrigerate for up to 2 days. Reheat in microwave using melt function until batter is liquid enough. You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing. Re-heat in the microwave.

Yields

6 cakes

Directions

Spray half of a 12-count muffin pan with non-stick cooking spray and dust with cocoa powder. Preheat oven to 475 degrees F; Coarsely chop the chocolate (or use chocolate chips).
Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
Whisk the flour, confectioners sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl.
Pour the flour mixture and the egg yolks together until combined in another small bowl.
Pour the flour mixture and eggs into the bowl of chocolate.
Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, use a whisk to get rid of all of them. The batter will be slightly thick.
Spoon chocolate batter evenly into each prepared muffin cup.
Bake 8-10 minutes until the sides appear solid and firm - the tops will look soft.
Allow to cool for 1 minute, then cover each with an inverted plate and turn over. The cakes should release easily.
Add toppings. Serve immediately.