...And then I got a better idea — Mini Hot Chocolate Molten Lava Cakes!
On a lazy day last summer, I made these Chocolate Molten Lava Cakes for Two that have since become the second most popular post on my blog — you guys sure love your chocolate!
I decided to spruce up the recipe with some marshmallow fluff so that it would resemble hot chocolate. As expected, they were delicious!
The first time I made Chocolate Molten Lava Cakes for Two, they were delicious but not as oozy in the middle as a lava cake should be. I've tried replicating the recipe a few times and decided he problem was simple: the smaller the cake, the easier it is to overcook.
Today, I had to bake two batches of the adapted Mini Hot Chocolate Molten Lava Cakes before I was satisfied. The first batch burned in only 7 minutes. I watched the second batch like a hawk, so it wouldn't get the chance to burn. 5 minutes and 45 seconds exactly. Well worth the fuss!
|Perfectly cooked cakes fresh out of the oven!|
Makes 6 small cakes
- 1/4 cup butter, room temperature + more for buttering muffin tin compartments
- 2 ounces semi-sweet chocolate
- 1 egg
- 1 egg yolk
- 1/8 cup sugar (2 tablespoons)
- 1 teaspoon all-purpose flour
- 1 heaping tablespoon marshmallow fluff + a dollop for each cake
- cocoa powder (to dust muffin tin compartments)
- Preheat oven to 450 degrees
- Butter each muffin compartment, sprinkle with cocoa powder, and shake off the extra
- In a double boiler (or microwave), melt chocolate and butter until almost totally melted
- Beat sugar, egg, and egg yolk until light and fluffy (2-3 minutes)
- Add chocolate butter mixture and large tablespoon of marshmallow fluff and beat until incorporated
- Add flour and beat until everything is well incorporated
- Distribute most of the batter among 6 prepared muffin tin compartments, scoop about at teaspoon of fluff into each, and top some with remaining batter (decide what you like most aesthetically and go with that — I liked the look of the cakes that had partially concealed marshmallow fluff because they reminded me more of hot chocolate)
- Bake for 5-7 minutes, watching very carefully. The moment the tops no longer look wet, check the edge of a cake with a toothpick — if it comes out clean, the cakes are done.
- Serve warm
I ate this cake right out of the pan:
— completely burnt my tongue, but I didn't care because it was so delicious!
Happy Baking and enjoy hibernating in your living room!