Because people try to trick me into making things by telling me I can’t make them… but I would probably make them anyway so there!
Whenever I try to find a new idea to cook or bake, I take it to my pals. I use them as a sort of culinary road map to see what direction I should go next.
The funny thing is they think they can trick me. They believe by telling me I can’t make something, I will get all huffy and make it to prove them wrong. But friends… hear me. I am not your puppet. I was gonna make it anyway!
This is one of those recipes (Ohhhh no… don’t make me make lava cake… noooo how terrible…nooo).
In case you were wondering, this is where the snark comes into the website. We love our snark. We also love lava cake so let’s do this!
Here is what you need:
-Unsweetened cocoa powder (I mean we’re sweet enough no? Actually it’s more like I am equally bitter) (Also, this is for dusting the pans so the amount isn’t specific. I know we hate this. So if you need an actual measurement, let’s go with ½ a cup…).
-6 oz. (a bar and a half) of semi-sweet (still sweeter than this gal) chocolate, chopped (Please know, that chopping chocolate with a large knife is SO gratifying and you’re welcome for it).
NOTE: Semi-Sweet chocolate is important. Not unsweetened. That would be gross. You have been warned.
-1 stick, plus 2 Tbsp. butter (fun fact, 1 stick of butter is a cup. It is also 8 Tbsp. So you could also say 10 Tbsp. butter. I don’t care how you measure it as long as it’s accurate).
-6 Eggs. Three whole and three yolks (I don’t have the energy to verbally explain how to separate the yolks from the whites but I know the internet can help! Also they’re going to tell you to reserve the whites and whip up an omelet later or whatever. I can promise you I have never remembered to cook the whites stored in a container if my fridge. Don’t let them guilt you into this! There is no egg shaming. Do what you feel is right).
-1 and ½ cup powdered sugar (otherwise known as confectioners’ sugar, because having just one simple name isn’t enough).
-½ cup of flour (I have nothing clever to add here).
OK let’s bake some stuff.
Preheat the oven to 450 degrees.
Grease the bottom and sides of a large muffin tin (you can use individual ramekins if you have them, but a large cupcake/muffin pan is perfect… just like me). You can use butter, cooking spray or shortening, as long as it’s a generous amount (these HAVE to come out of the pan! What kind of lava cake is served in muffin tin?!?!).
NOTE: you will only use 6 or 7 of the cups (depending on how much you fill them).
Use the cocoa powder to coat the sides and bottom of the pan, the butter (or whatever you use) will make it stick. Tap out any excess in the sink (I say “in the sink” because cocoa powder is of the devil and gets everywhere and when you add water to clean it up it spreads!!! ACK). Set aside.
In a sauce pan, add the 6 oz. semi-sweet chocolate and 1 stick, plus 2 tbsp. (10 tbsp.) butter and melt over low heat (Resist the urge to stick your whole face in it because it will in fact be hot). Set aside and allow to cool a fair amount (like to the point where it’s still melty, but you can touch it without a trip to the ER).
In a large bowl (like the one from your fancy stand mixer), beat the 3 whole eggs and the 3 egg yolks with a whisk (the whisk attachment from your fancy stand mixer) or fork. You will know they are beaten when there are no more yolky streaks (which sounds super gross).
Beat in the 1 and ½ cups powdered sugar, the sexy, sexy melted chocolate and the ½ cup of flour until all incorporated.
Pour into the 6 or 7 greased and cocoa powdered cupcake/muffin cups.
Place in the oven (because obviously), and bake for 12 minutes. Check on them at this point to see of the sides are set but the middle is still soft, and they look puffy and crackly (like my face). If it needs more time add another two minutes or so. It’s so important not to over-bake these. If you do, you will end up with just cake and not lava cake.
Allow to sit for about 5 minutes or so, and loosen with a knife from the sides. Carefully pop the cakes out of the tins and serve immediately. With ice cream. Unless you can’t have the lactose. Then cry a little bit, and omit the ice cream.
Fun fact. I made these a day in advance. I microwaved then for 45 seconds and served them the next day. They didn’t suck! I win!!!
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