Mini Lava Cakes (In Muffin TIns)

Ingredients

• 6 oz semi-sweet (roughly chopped)
• 6 oz dark chocolate (roughly chopped)
• 1 cup butter ((2 sticks) cut into chunks)
• 1/2 cup all-purpose flour
• 1 cup powdered sugar (sifted)
• 1/4 tsp salt
• 4 large eggs (room temperature)
• 4 large egg yolks (room temperature)
• Ice cream
• Whipped cream
• Fresh berries
• Powdered sugar

Instructions

1. 1

   Preheat the oven to 425°F. Spray a muffin tin with baking spray and dust evenly with cocoa powder.

2. 2

   Place the butter and chopped chocolate in a microwave-safe bowl and microwave for 1 minute on high. Stir and continue microwaving in 30 second intervals, stirring after each until smooth.

3. 3

   Whisk the flour, powdered sugar, and salt together in a bowl. This will reduce lumps. In a separate bowl, whisk the eggs and egg yolks together.

4. 4

   Add the eggs and flour mixture to the bowl of melted chocolate and butter. Stir until combined using a rubber spatula. If there are small lumps, carefully use the whisk to remove them. Some lumps are ok. The batter will be thick.

5. 5

   Scoop the batter evenly into the prepared muffin tin. Bake for 8-10 minutes or until the sides are firm and cooked through but the center is still soft and slightly wet.

6. 6

   Allow cakes to cool in muffin tin for 1 minute. Remove the cakes from the tin using a spoon or plastic utensil and place them inverted on plates.

7. 7

   Top with ice cream, whipped cream, powdered sugar, or berries if desired. Serve immediately.