Mini Heart Lava Cakes
Mini Chocolate Lava Cakes
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Category
Dessert
Servings
6
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
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3 oz semi-sweet chocolate disks, , such as Raaka 58% Dark Oat Milk Chocolate
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7 tbsp unsalted butter, room temperature
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2 eggs, lightly beaten
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1 egg yolk
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1 cup powdered sugar
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1/3 cup flour
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¼ teaspoon salt
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Ice cream, powdered sugar, and/or berries for serving
Directions
Place the oven rack in the center of your oven and preheat oven to 450 degrees.
Grease inside cavities of the mini heart pan or muffin tin: using a soft bristled pastry brush, lightly brush the inside of the pan thoroughly with vegetable oil.
Place a medium saucepan over low heat and add the chocolate and butter. Stir constantly until chocolate is melted. Remove from heat immediately. Allow to cool for a few minutes.
Add the eggs, egg yolk, powdered sugar, flour and salt. Mix vigorously with a french whisk until well combined. The batter should have no lumps.
Divide the batter equally into your pan. If using the heart pan, bake for 10-12 minutes, until the sides are fully set, and the center is puffy but still slightly soft. If using a muffin tin, bake for only 8-10 minutes. You can double check the doneness by inserting a toothpick into the sides of the cake - it should come out slightly wet.
Remove from oven. Loosen just the top edges of the cake with a butter knife or thin icing spatula and immediately invert cakes onto a cooling rack.
To serve, place on individual plates while still warm and sprinkle with powdered sugar. Top with ice cream, whipped cream, and/or berries as desired. These cakes are best served still warm, no more than 10 minutes after they've finished baking. If allowed to cool the insides will set.