Molten Lava Cakes for a Crowd

Photo by Robert O.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • Whipped Cream:

  • 1

    cup heavy cream, cold

  • 2 1/2

    tablespoons powdered sugar

  • Cakes:

  • 1

    cup dark chocolate chips

  • 1

    stick plus 2 tablespoons (5 ounces) unsalted butter

  • 2

    tablespoons brewed coffee

  • 1/2

    cup all-purpose flour

  • 1 1/2

    cups powdered sugar

  • 3

    large eggs, lightly beaten

  • 3

    large egg yolks, lightly beaten

  • 1

    teaspoon pure vanilla extract

  • 2

    tablespoons unsweetened cocoa powder

Directions

Preheat the oven to 400 degrees. Lightly coat a 12-cup muffin tin with cooking spray. To make the whipped cream: Beat the cream using an electric mixer in a large cold bowl until soft peaks form. Gradually beat in 2 tablespoons of the powdered sugar. Cover and refrigerate while you make the cakes. To make the cakes: Melt the chocolate chips and butter in a medium saucepan over low heat, stirring frequently. Once the chocolate and butter are melted, stir in the coffee until smooth. In a medium bowl, sift together the flour and powdered sugar. Stir in the chocolate mixture. Add the whole eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla. Divide the batter evenly among the muffin cups. Bake until the cakes are slightly jiggly in the center, about 7 minutes. Run a butter knife around the edges of each cake and transfer the hot cakes to dessert plates. Top with a dollop of whipped cream and dust with the cocoa powder.

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