This year, for my birthday I wanted to make a unique, chocolate dessert. After scrolling through my Pinterest boards, I found an idea on this site.
I don’t normally order dessert at restaurants, but I remembered trying this one at Chili’s before. It has gooey, hot, melty chocolate with the ice cream scoops on top to cool it down.
The mini versions were pretty simple to make – but there were a couple of tricky steps that I will note below.
6 oz. semi-sweet chocolate
1/2 cup ( 1 stick) unsalted butter
1/4 cup all-purpose flour
1/2 cup confectioners’ (or powdered) sugar
1/8 teaspoon salt
2 large eggs, and 2 large egg yolks (* a total of 4 eggs)
Spray muffin tin with nonstick cooking spray (these can also be made in 4 ramekin dishes)
Preheat oven to 425°F
Chop the chocolate into smaller pieces. Put butter and chocolate into a glass bowl. Microwave on high for 30 seconds, stir, then microwave for 30 more seconds until completely smooth
In another small bowl, whisk the flour, powdered sugar, and salt together
*In a third small bowl, combine 2 entire eggs plus only the yolks of 2 more eggs
Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a wooden spoon. If there are any lumps, gently use a whisk or a fork.
Spoon chocolate batter evenly into muffin tin (I was able to make 9 total).
To bake in a muffin tin, the cakes only take about 8 minutes. *(I added an extra 2 minutes and that was tooo long, The extra time completely cooks the center, and you don’t get the lava effect).
Allow to cool for 1 minute, then using a knife, go around the edges of each cake to make sure they are not stuck to the pan. Cover with a plate and turn the pan completely over, so the cakes are on the plate.
Top with ice cream, sprinkles, (and a candle for the birthday girl!) and Enjoy!
See this post for desserts from last year’s birthday