Chocolate Molten Cakes

Everybody loves lava cakes. But they're much too difficult/ time consuming to make at home, right?

That's what I thought too, until I found an awesome recipe on Pinterest. This recipe is pure genius.

Okay, so I didn't end up making mine as pretty as the picture above, but they were definitely delicious. And even better- they were super easy to make! All you need are a few simple ingredients and a muffin pan, and you can enjoy your own lava cakes at home!


The recipe is easy to follow. The batter is made from butter, chocolate chips, heavy cream, eggs, sugar, and flour. After mixing the ingredients properly and preparing the muffin tins, you'll pour the mixture in the tins and place the tray in the refrigerator for at least an hour. Then you'll put the muffin tray in the oven for 10-20 minutes (depending on the size of the tins) and voila! Delicious chocolate molten cakes are waiting for you!

Now after your lava cakes are done cooking, the recipe calls for you to flip the lava cakes over by inverting the pan using a baking sheet. This didn't work well for me, as the runny middles just ended up leaking over the pan. Maybe I didn't cook them quite long enough, but some were more done than others and I didn't want to the middle through. I would suggest just scooping out the lava cakes individually with a spoon.

I would suggest eating these fresh out of the oven, hot and with ice cream. Absolutely delicious!

Ingredients:

For coating the muffin tins:

2 tablespoons of butter, melted

2 tablespoons of cocoa

For the molten cakes:

3/4 cup of butter
12 ounce of chocolate chips
1/2 cup of heavy cream
5 eggs
3/4 cup sugar
2/3 cup of flour

Recipe:

Prepare cupcake pans by coating the inside of each with melted butter by swirling it around.  Then sprinkle the insides with cocoa, coating completely.

To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream.  Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth.  When chocolate has cooled slightly, stir in eggs, sugar and flour.  Pour into prepared cupcake pans.  Refrigerate for 1 hour (at least) and up to a couple of days.

Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny.  You can insert the tip of a knife to test.   You just want a bit of the very center to be a thick pudding like texture.   Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them. 

And here's the link to the original recipe as well!

http://jennysteffens.blogspot.com/2013/04/chocolate-molten-cakes-in-cupcake-pan.html

I also credit the first picture to this website, the rest are personal photos. Clearly I'm not the best food photographer, but I was more excited about eating them! Definitely a must try!

All credit for this recipe goes to http://jennysteffens.blogspot.com