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Published February 12th, 2014
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Dark Chocolate Marshmallow Lava Cakes
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| By Susie Iventosch |
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| Lava cake batter with marshmallows |
(Makes 12 regular muffin sized lava cakes, or 6 large muffin tins ... bake a little longer if using the large size.)
INGREDIENTS
6 ounces bittersweet chocolate, coarsely chopped
1 cube butter (1 stick), cut into pieces
2 teaspoons vanilla extract
1 tablespoon Ruby Port
1 cup powdered sugar
2 eggs
1 egg yolk
6 tablespoons flour
12 marshmallows
DIRECTIONS
Preheat oven to 400 degrees.
Melt butter and chocolate in a bowl in microwave. Remove from microwave and stir in vanilla and Port until smooth. Whisk in 2 eggs and egg yolk, again until smooth. Stir in powdered sugar and flour.
Prepare a muffin tin by spraying generously with cooking spray. Evenly distribute batter in each tin. Depress a marshmallow in the center of each muffin tin.
Bake for approximately 12 to 15 minutes, or until marshmallows are beginning to look roasted. (Baking time also depends upon how gooey you like the center.) Remove from oven and allow to sit for a couple of minutes. Then, using a cutting board against the top of the pan, invert muffin tin to remove lava cakes. Turn cakes right side up again onto dessert plates, and serve immediately with a scoop of strawberry ice cream or frozen yogurt, which is especially nice for Valentine's Day! Drizzle with your favorite chocolate sauce.
*If you refrigerate these and save them for later, they will be a little bit more like a very fudgy brownie as opposed to a lava cake.
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Lamorinda Weekly, Moraga CA