|Name:||Chocolate Lava Muffins||Contributor:||Jack Tavares|
|Description:||Gooey and yummy!||Posted:||1999-12-06|
|Ingredients:||8 oz semisweet chocolate chips
1 stick butter
1/2 tsp vanilla extract
1/2 c sugar
3 Tbsp flour
1/4 tsp salt
Butter to coat muffin tin
1 Tbsp cocoa powder
1 c vanilla ice cream
1 tsp espresso powder
|Preparation:||Preheat oven to 375 degrees.
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-oz scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
(An ice cream scoop works really well for portion control)
While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
Yield: 1 dozen
|Notes:||We stole this recipe off foodtv.com, from alton brown's "Good Eats" show.
Note: A triple batch (3 doz) will *just* fit in the 4 1/2 quart Kitchen Aid mixer, the one with the flip top head. Of course I was afraid to turn it up past about 7.....
(Heh, just realized upon reading the recipe that I *forgot* the vanilla extract at Pasta Veloce! well, didn't seem to hurt em none...)