MINI CHOCOLATE LAVA CAKES RECIPES

Steps:

• Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Steps:

• Preheat the oven to 425F. Thoroughly spray a non-stick muffin pan with non-stick cooking spray or grease it with butter.
• Put butter and the chocolate chips in a microwave-safe bowl. Microwave on High for 30 seconds at a time, stirring after each 30 seconds, until the chocolate chips and butter are fully melted and the mixture in smooth.
• Whisk the eggs and egg yolk in a large bowl until combined. Add the flour, salt, powdered sugar and melted chocolate and butter. Mix everything until combined.
• Spoon the batter into the muffin cups.
• Put the muffin tin in the oven and bake for 9 minutes. Do not overcook, since you want the chocolate inside to be liquid.
• Take the chocolate lava cakes out of the oven. Let stand for 3 minutes.
• Put a large cutting board over the muffin tin and quickly invert it so the muffin tin is upside down. Bang the muffin cups with your fist to help release the molten lava cakes. Slowly lift the muffin tin, releasing the lava cakes onto the cutting board.
• Transfer the chocolate lava cakes to the individual plates and serve immediately.