Mini dark chocolate moelleux (lava cakes)

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This recipe is a real winner. It’s one of the easiest recipes in my repertoire yet the results seem so fancy. Lava cake seems like one of those desserts that we can only enjoy in a restaurant, somehow just too complicated to try and make at home. A rare indulgence. I’ll admit, these are so rich and fabulous that it’s probably a good thing that they remain a rare indulgence, but making them at home should no longer be a roadblock.

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You only need a few ingredients and a few minutes to throw these together. If you’re anything like me, you’ve probably got everything you need to make them in your kitchen at all times (which is definitely a battle in willpower!). My favorite part about this dessert is that each lava cake is baked-to-order, which means that the dessert retains its “for-special-occasions-only” vibe while still being accessible any night of the week. All you need is a hot oven and ten minutes, and you’ll have a warm, crusty, rich and gooey dessert that you’ll want to make again and again.

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Mini dark chocolate moelleux (lava cakes)

Ingredients:
3 eggs
1/2 C + 1 T butter
7 oz of dark baking chocolate (at least 60% cocoa)
1/2 C flour
3/4 C + 1 T light brown sugar
Pinch of salt

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This is another easy one. Aren’t those the best recipes? Preheat your oven to 390°. Prepare your molds; I use individual silicone muffin molds, so there’s no need to grease them. If you only have a muffin tin, make sure you use liners so that you can bake only as many as needed.

In a medium-sized pot, slowly melt the butter along with the salt. Once the butter is melted (make sure to keep the heat low so it won’t scorch or brown), add the chocolate that has been broken up into squares. Let it melt as well, stirring as little as possible. Once everything has melted, stir a bit to obtain a smooth mixture. You can mix these up right in the pot if you like, or transfer the chocolate mixture to a bowl.

Stir in the flour and sugar, then the eggs one at a time, stirring between additions. The batter should be smooth and homogenous, unless you’re using France’s equivalent of brown sugar, cassonade, in which case you’ll see grains of sugar that haven’t dissolved (I actually love this in the end product, it gives a nice little crunch!).

Fill your molds about 2/3 full (the batter should make about 10). Bake for 10 minutes, until the tops are crusty. Remove from the oven and let them cool for about 1-2 minutes before serving. Probably with ice cream! For the remaining cakes, place in an airtight container in the fridge and pop them in the oven directly from the fridge whenever you’re craving chocolate. If you’re using a muffin tin and liners, you may want to place the entire tin in the fridge so the batter will stiffen before removing the individual cakes for storage.

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