Whitney Miller’s Molten Lava Cakes
As featured in my cookbook, my ultimate chocolate recipe marries my indulgent favorites — a fudgy brownie and a decadent chocolate cake. My Molten Lava Cakes for a Crowd recipe serves 12 — or just two, with plenty leftover for late night snacking.
Tip: Bake two molten lava cakes for you and your Valentine and then reserve the leftover batter in the refrigerator.
The mystery remains whether chocolate is in fact an aphrodisiac. You put it to the test!
Whipped cream
- 1 cup heavy cream, cold
- 2 ½ tablespoons confectioner’s sugar
Cakes
- 1 cup dark chocolate chips
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter
- 2 tablespoons brewed coffee
- ½ cup all-purpose flour
- 1 ½ cup confectioner’s sugar
- 3 large eggs, lightly beaten
- 3 egg yolks, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.
Tip: For easy removal, skip the spray and use parchment baking cup liners by PaperChef (found in most grocery stores).
To make the whipped cream: Beat the cream using an electric mixer in a large cold bowl until soft peaks form. Gradually beat in 2 tbsp. of the confectioner’s sugar. Cover and refrigerate while you make the cakes.
To make the cakes: Melt the chocolate chips and butter in a medium saucepan over low heat, stirring frequently. Once the chocolate and butter are melted, stir in the coffee until smooth.
In a medium bowl, sift together the flour and confectioner’s sugar. Stir in the chocolate mixture. Add the whole eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla.
Divide the batter evenly among the muffin cups. Bake until the cakes are slightly jiggly in the center, about seven minutes. Allow the cakes to sit for two or three minutes. Run a butter knife around the edges of each cake (or carefully remove baking liner) and transfer the hot cakes to dessert plates. (If using baking liners, discard). Top with a dollop of whipped cream and dust with cocoa powder. Enjoy immediately!
Serves: 12
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.