Chocolate Volcano Cakes

From Cook Yourself Thin Faster with Lauren Deen

Serves 6

Nutrition per cake:

Calorie 298, Total Fat 19g, Sodium 116 mg, Sugars 22g

Ingredients:

Cocoa powder, for muffin tins

21/2 Tablespoons unsalted butter, at room temperature

1/3 cup granulated sugar

2 large eggs

1 egg white

1/3 cup all-purpose flour

1/4 teaspoon salt

6 ounces bittersweet chocolate, melted (= 1 cup chocolate chips) Melt the chocolate in the microwave, checking after 30-second intervals. Mix after each check as chips keep their shape even when melted.

1/4 cup heavy cream, for serving

Confectioners' sugar, for serving

1. Preheat the oven to 400F

2. Spray 6 cups of a standard muffin tin with cooking spray. Dust with cocoa powder and tap out the excess. Place on a baking sheet.

3. Using a standing mixer fitted with the paddle attachment or with the beaters of an electric hand mixer, cream the butter and granulated sugar until fluffy, about 1 minute.

4. Add the eggs and egg white one at a time, beating well after each addition.

5. Lower the speed to low and mix in the four and salt until just combined. Add the chocolate and mix, again, until just combined. Divide the batter evenly among the prepared muffin cups.

6. Bake just until the tops of the cakes no longer jiggle when the pan is lightly shake, 8 to 10 minutes. Remove from the oven, place on a cooking rack, and let rest for 5 minutes.

7. Meanwhile, using a whisk or electric mixer, whip the cream.

8. With the help of a small offset spatula or spoon, invert the cakes onto serving plates; the bottom will now become the top. Don't worry if they crack slightly. Just dust with confectioners' sugar and serve with a dollop of whipped cream.

This dessert is super rich and delicious. It is very quick and easy to put together and does not require too many ingredients. I haven't made it with the whipped cream on top but think a little ice cream would be perfect with the lava cakes.