I thought and thought and thought for a really really long time about how I could possibly improve upon chocolate lava cakes by adding some crazy twist or doing something new and creative.
And you know what I came up with?
But then I thought, classics are good. Let’s do a classic. Not everything has to be over-the-top and a whirwind adventure of new flavors.
Chocolate lava cakes are dang fabulous as they are.
All you need is a jumbo muffin pan. And you know, some other things, like chocolate.
You just can’t go wrong with a rich chocolate cake filled with gooey, melty, paradisiacal chocolate goodness.
On another note, I found peanut butter on the bottom of my foot the other day and laughed so hard I cried for five whole minutes. Thought you might want to know.
adapted from here
1/2 c unsalted butter
12 oz semi-sweet chocolate chips
1/2 c heavy cream
3/4 c sugar
1 t vanilla
1/4 t salt
1/2 c flour
Grease the muffin pan REALLY well with nonstick cooking spray or a little bit of butter. Otherwise bad things will happen. We don’t like bad things to happen.
Combine the butter and chocolate chips in a microwave-safe bowl and microwave for a minute. Stir until thoroughly melted and smooth. Whisk in cream.
Beat in the eggs, one at a time. Then add the sugar, vanilla, and salt. Slowly fold in the flour and stir until just combined.
Pour batter into the muffin pan and refrigerate for 1 hour. I recommend that if you are not going to eat them immediately after cooking, to continue to refrigerate the batter until thirty minutes before serving. Batter keeps in the refrigerator for about 2 days.
Preheat oven to 425. Bake for 15 minutes. The inside will not be thoroughly cooked, so don’t worry about that. LET THEM COOL for five minutes on a wire rack, and then run a knife around the edges. Invert the muffin pan by topping it with a bake sheet and, holding on to both pans, flip it over. Set it down and tap each cake to help it release. Lift the muffin pan off and you should have 6 beautiful lava cakes!