Monday Recipe
Just because.
Chocolate Lava Muffins
You’ll need:
• 8 ounces semisweet chocolate chips
• 1 stick butter
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoon salt
• 4 eggs
• Butter, to coat muffin tin
• 1 tablespoon cocoa powder
• 1 cup vanilla ice cream
• 1 teaspoon espresso powder
You’ll do:
1) Preheat the oven to 375 degrees F.
2) Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
3) In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
4) Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
5) While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Hat tip to Alton Brown.
Category: Cooking
Sweets for his sweets! More proof that AW1Ed loves us and wants us to be happy! Num Num Num!
I gots to check out of here for a few hours to go to the little big town. Will make a showing at an old school cafe while there. Y’all mind the store while I’m gone…and BEHAVE yo selves!
Why are you sharing this with me? I’m trying to lose weight and have no self control! These look delicious. *cue the sobbing*
Because I, as ‘Ed does us, Love You and want you to be happy. Do like Only Army Mom does; get a dog and walk (drag) them around the block. Smooches!
For those who like to cook under pressure….. Chocolate Lava Cakes Ingredients 1/2 cup butter cut into small chunks, plus more for greasing the ramekins 1 stick 8 ounces bittersweet chocolate preferably 70% cocoa solids, chopped 1 cup confectioners’ sugar 3 large eggs at room temperature 1 large egg yolk at room temperature 6 tbsp all-purpose flour 1/4 tsp table salt 1 1/2 cups Water Instructions Put the butter and chocolate in a large, microwave-safe bowl. Microwave on high in 10-second bursts, stirring well after each, until a little over half of the butter has melted. Remove from the microwave oven and continue stirring until smooth. Set the chocolate mixture aside and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, generously butter the inside of four heat- and pressure-safe 1-cup ramekins. Stir the confectioners’ sugar into the chocolate mixture until smooth. Stir in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the egg yolk until smooth, then the flour and salt, stirring again until smooth. Divide this mixture evenly among the prepared ramekins. Do not cover the ramekins. Pour the water in the cooker. Set a trivet in the pot, then stack the 4 ramekins on the trivet. Lock the lid onto the cooker. Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off. Optional 2 All Pressure Cookers Press Pressure cook (Manual) on High pressure for 10 minutes with the Keep Warm setting off. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Transfer the hot ramekins to a wire rack and cool for 15 minutes. Serve warm or cover and chill in the fridge for up to 1 day, serving them right in their ramekins. Recipe Notes Beyond – Because of the shape of the ramekins, this recipe will not work (even halved) in a 3-quart cooker. – Add up to 2 teaspoons vanilla extract, 1/2 teaspoon almond… Read more »
Guess what I’m doing this afternoon? But, I’m cutting the recipe in half. Too many of these will cause a chorus too loud to ignore.
Thanks Ed. Well, my tummy and taste buds thank you. The dogs, not so much as it is bitter cold and snowing and they will not appreciate being taken out for a drag. (No, no walks for them until the temp is at least double digits in the positive direction).
Sounds very good.
So, how many of those muffin tin thingies should be buttered/cocoaed up? Will there be just enough for supper, or some extras to share with the neighbors?
The original recipe is found here:
https://www.foodnetwork.com/recipes/alton-brown/chocolate-lava-muffins-recipe2-1913655
It says Yield: 1 dozen
Which is just enough for supper. 😉
Thanks, gt. Was going to check there myself, but got distracted by some good tomato soup and crusty bread. OK, a slice of the bread got put into the bottom of the bowl with the ‘mater soup on top. Still nursing a hole in my jaw from a very recent tooth extraction.
Anytime, OWB.
Hope the tooth hole gets better or whatever you are looking to have happen.
I have heard that lava cakes have been proven to help deal with recent tooth extractions, but that just may be a rumor that you will have to experiment and figure out for yourself.
“…Yield: 1 dozen.” Sooo, a single serving huh? Gotcha. Got milk?
On a semi related note (food), while in the little big town I dropped into my favorite cafe. Roasted to perfection beef beasted (w au jous), creamed potatoes (brown gravy), cabbages with bacon, buttered milk cornbread muffin, and the house wine, sweet iced tea. I hurt myself.
I am doomed by this.