Molten Lava Cake- High Altitude

I make these with the extra large cupcake tins, makes 4. Or you can use a normal sized cupcake tin and it makes 8.

Ingredients

• 1 stick of butter

• 3 oz bittersweet chocolate chips

• 1 cup powdered sugar

• 2 eggs

• 4 egg yolks

• 2 tablespoons of vanilla extra (substitute whiskey, caramel, etc)

• 1/2 tsp salt

• 1/3 cup cake flour

Directions

1. Butter the cupcake tin

2. Melt the butter and chocolate together over a water bath, constantly stirring until it is smooth, then remove from heat

3. Slowly whisk the powdered sugar into the chocolate mixture

4. Separately whisk the eggs and egg yolks together

5. Slowly whish the egg mixture into the chocolate mixture until smooth

6. Add the vanilla extract and salt

7. Sift the cake flour into the batter and mix well

8. Fill the cupcake tin cups 3/4 full

9. Refrigerate for at least 3 hours

10. Bake at 375 degrees for 10-12 minutes. The edges should be set but the center still wet.

11. Let cool for two minutes, then invert and plate.

Okay so this was almost a fail, I baked them for 13 minutes as I did not think the top looked right but they would have been perfect a minute or two earlier. I also would try lowering the temperature and baking a little longer because the tops of mine cracked, our oven is not the greatest so the temperature may not be accurate. I served them with vanilla ice cream and they were pretty good! I got a little goo, but will try for more :)

Things got a little messy but I got my Kitchenaide mixer!