Looking for Recipe for Mini Lava Cakes

[nikifarley]

I am still a little new to this. I am doing a cooking class for the fundraiser I am doing, and they want to do lava cakes. I thought doing it in the 1 cup prep bowls be best but I need a recipe or another idea. Please help!1:chef:

 

[lisasfuncooking]

Don't know if this is exactly what you were looking for. I make them all the time. I make it in the silicone floral pan.
BTW- they are absolutely delicious.

Molten Chocolate Mini Cakes
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Ingredients:
6 oz fine-quality bittersweet chocolate (60% cocoa)

1/2 cup (1 stick) butter (do not substitute margarine)

3 whole eggs

3 egg yolks

1 1/2 cups powdered sugar

3/4 cup all-purpose flour

Vanilla ice cream (optional)


Directions:
1. Preheat oven to 400°F. Generously spray wells of Silicone Floral Cupcake Pan with nonstick cooking spray. Wipe off excess cooking spray from top surface of pan; set pan aside. Coarsely chop chocolate using Chef's Knife. Combine chocolate and butter in Classic Batter Bowl; microwave on HIGH 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.

2. Whisk eggs and egg yolks into chocolate mixture using Stainless Whisk. Add sugar and flour; mix just until dry ingredients are incorporated using Classic Scraper.

3. Divide batter equally among wells using slightly mounded Large Scoop. Bake 13-14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)

4. Remove pan from oven using clean kitchen towel; immediately place inverted Simple Additions(R) Large Round Platter over pan. Carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream, if desired.

Yield: 12 servings

Nutrients per serving: Calories 260, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 29 g, Protein 4 g, Sodium 75 mg, Fiber 1 g

Cook's Tip: To test doneness of cakes, carefully insert Pocket Thermometer into centers of several cakes. The internal temperature should read at least 160°F.

 

[shelly.nurse]

One thing you want to make sure you will be ready to eat these as soon as they come out of the oven, otherwise, they are not molten, they are just gooey, like underdone cake. They cook more as they stand.