Recipe by Lorianne1
I believe this is an Alton Brown recipe. It is cakey on the outside and gooey chocolate on the inside. I have made these several times and they have always been a hit. Posting the recipe so I don't have to go searching for it next time I want to make it. Cook time is approximate, accounting for chill time.
Top Review by mish1nyc
Turned out amazing and reheated just as deliciously!!! I followed the instructions precisely. Cooked for 11 minutes and the insides were thick and gooey, will try 10 minutes next time to see if the insides stay more liquid. I watched them the last 2 minutes of cooking and you can see them drying...it was cool to watch and hopefully after making them a few more times I can perfect the timing in my oven! After whipping up the batter, I left the mix at room temperature for a few hours and prepped my muffin pan. Filled the tins and cooked them when I was ready. Turned out amazing. I made some homemade raspberry coulis and served that alongside!! It only made 11 but not a big deal. Be sure to butter and cocoa the pan bc they removed easily, after running a knife around the sides, without sticking!! I will make these again and again....they were a huge hit and so super easy to make this top notch dessert!!!
- 8 ounces semi-sweet chocolate chips
- 1⁄2 cup unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 4 eggs
- butter, for coating muffin tin
- 1 tablespoon cocoa powder
Directions See How It's Made
- Preheat oven to 375F.
- In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
- Stir Vanilla into chocolate mixture.
- In large mixing bowl, combine sugar, flour, and salt.
- Sift sugar mixture into chocolate and mix well with electric hand mixer.
- Add eggs to chocolate one at a 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 top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
- Spoon mixture into muffin tin using 4oz scoop or ladle.
- Bake for 10-11 minutes.
- Outsides should be cake like and centers shoud be gooey.