Anyway, the molten lava cake was amazing....which is why I'm still talking about it 3.5 years later! I always assumed it would be hard to make so I never attempted. I bought some frozen cakes at the grocery and they were ok, but definitely didn't fulfill my craving. I finally gave in and searched Pinterest for a recipe. (Where else would I look?!) I found a Martha Stewart recipe and figured I couldn't go wrong with that! Sorry in advance for the awful pictures...I swear I'll use my DSLR for cooking posts some day. :/ You guys, my husband said this was "the best dessert you've ever made" and he's not a dessert person at all. Go make this!
What You Need
- 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
- 1/3 cup granulated sugar, plus more for muffin tins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, melted
- Confectioners' sugar, for dusting
How To Make
Butter 10 cups of a cupcake tin. (The original Martha recipe is for a 6-cup muffin tin, but I didn't have one.) Dust each section of your cupcake tin with granulated sugar and tap out the extra sugar.
Using a stand mixer with the paddle attachment, cream the butter and sugar until fluffy.
Add your eggs in one at a time, beating well after each addition. (I used Egg Beaters for this step as I do in all of my baking!)
Beat in flour and salt on a low speed just until combined.
Melt your chocolate and add to your batter, just until combined. (I used Ghiradelli chocolate chips and followed the directions on the bag for melting in the microwave.)
Beat in flour and salt on a low speed just until combined.
Melt your chocolate and add to your batter, just until combined. (I used Ghiradelli chocolate chips and followed the directions on the bag for melting in the microwave.)
Divide batter equally into your cupcake tin. (My batter filled 10 cupcake sections.)
Bake your cakes for 5-6 minutes or until they no longer jiggle when the pan is shaken lightly. (Note: Martha's recipe says to place your muffin tin on a baking sheet, I didn't do this and my cakes turned out fine. Also, her recipe calls for a longer baking time since it makes muffin-sized cakes.)
Remove your cakes from the oven and let them sit in the tin for about 10 minutes.
To remove your cakes from the cupcake tin, place a large cutting board on top of the pan. Flip both items over together and drop onto the counter. If that was confusing, follow the instructions from the Prepared Pantry.
Sprinkle your cakes with powdered sugar before serving. These are great with some whipped cream or ice cream, too! We didn't add anything extra and they were perfect!
Sprinkle your cakes with powdered sugar before serving. These are great with some whipped cream or ice cream, too! We didn't add anything extra and they were perfect!
These were SO easy I was a little skeptical when they were in the oven. They were delicious, though! Definitely adding to my recipe book. Also, unless you're planning on eating 10 of these in a sitting (which is totally fine in my book), they reheat nicely! I popped them in the microwave for 15 seconds and they had that lava center! Yum.
I bet you're wondering when the wild pig comes into play, right? Here you go:
That's another gem from our cruise. This guy was just sleeping on the beach....creepy but definitely a photo op!
I bet you're wondering when the wild pig comes into play, right? Here you go:
Here is the original pin where I found the recipe:
I'm linking up with a few blogs this week:
Yum, yum, yum! I have never made lava cakes but they are one of my favorite chocolate desserts. I think I'll be (attempting) to make these in the future!
ReplyDeleteStopping by from the SPD linkup! Glad I did because now I have a new recipe :)