Featured Ingredient: Failed Molten Lava Cake
Fellow food bloggers of the world, I need your help. I’m working on my first cookbook based on this blog and was really hoping to include a muffin tin molten lava cake. I figure if you can pull it off in a ramekin why not a muffin tin? Well, despite two efforts, I just can’t get my mini cakes to ooze.
The recipe I have so far is below. I’d love to get some feedback on what could be mucking up my results. These taste crazy good, but they are not having the effect I am looking for. It takes about 10 minutes for the tops to set and it seems like the innards are still liquid, but after cooling and biting into one there is no flow. I’d be happy to toss in a complimentary book when it comes out in the spring for any one who can solve my cake dilemma.
Not So Lava Chocolate Cakes
8 ounces dark chocolate, chopped
8 tablespoons butter (1 stick), diced
4 large eggs, preferably at room temperature
1/2 cup palm sugar or other granulated sugar of choice
1/2 cup whole wheat pastry flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon cayenne or chili powder (optional)
2 teaspoons instant espresso powder (optional)
Preheat oven to 350 degrees F. Butter 12 medium sized muffin cups. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pan of lightly simmering water, stirring often. Or microwave chocolate and butter in a large microwave safe bowl in 20 to 30 second increments, stirring after each interval until everything is melted.
Using an electric mixer or metal whisk, whisk together eggs and sugar until thickened and paler, about 3 to 4 minutes. Fold egg mixture into chocolate mixture. Stir in flour, cinnamon, salt, vanilla, and cayenne or chili if using; mix well. If using espresso powder, place it in a small bowl and whisk with 2 tablespoons boiling water to dissolve and stir into mixture. Divide mixture among muffin cups and bake for 10 minutes, or until the tops are just set but the inner part is sill liquid (not working for me!). Let cool several minutes before unmolding and inverting on serving plates. Dust with confectioners’ sugar and garnish with fresh mint if desired.