Chocolate Lava Muffins – recipepkjobpoint

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 27 minutes
Servings: 6 muffins
Cooking Intensity: Medium (Requires attention to timing but simple techniques)
Dietary Notes: Contains dairy, gluten, and eggs. For a gluten-free version, use a 1:1 gluten-free flour blend.

170 g (6 oz) high-quality semi-sweet or bittersweet chocolate (bars, not chips), finely chopped
115 g (1/2 cup / 1 stick) unsalted butter, plus extra for greasing
2 large eggs, at room temperature
2 large egg yolks, at room temperature
60 g (1/2 cup) powdered sugar (icing sugar), plus extra for dusting
1 tsp pure vanilla extract
A pinch of fine sea salt
30 g (1/4 cup) all-purpose flour
For serving (optional): Fresh raspberries, a scoop of vanilla bean ice cream, or a dollop of lightly sweetened whipped cream.

Preheat your oven to 425°F (220°C). This high heat is key to setting the outside quickly while leaving the center molten.
Generously butter the cups of a standard 6-cup muffin tin. For easiest removal, you can also line with parchment paper liners.
Create a double boiler: Place a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Melt the chopped chocolate and butter together, stirring until completely smooth and glossy. Remove from heat and let cool slightly.

In a separate medium bowl, using a hand mixer or whisk, vigorously whisk the whole eggs, egg yolks, powdered sugar, vanilla extract, and salt together for 3-5 minutes. This step is vital! You want the mixture to become pale yellow, thick, and roughly doubled in volume. It should form a slowly dissolving ribbon when you lift the whisk.
Gently pour the slightly cooled chocolate-butter mixture into the egg mixture. Fold together carefully using a spatula until just combined.
Sift the flour over the batter and fold again until no dry streaks remain. The batter will be thick and silky.

Divide the batter evenly among the 6 prepared muffin cups.
Place in the preheated oven and bake for 10-12 minutes. The exact time is critical:
- At 10 minutes: The edges will look fully set and puffed, but the tops will still look a bit soft and shiny in the center. This yields an extremely liquid, saucy center.
- At 11-12 minutes: The tops will be more set and matte, with just a slight jiggle in the center when shaken. This yields a thicker, flowing lava.
DO NOT OVERBAKE. They will continue to set slightly from residual heat once out of the oven.

Remove the muffin tin from the oven. Let the muffins rest for exactly 1 minute.
Carefully run a small offset spatula or a butter knife around the edges of each muffin to loosen them.
Place a serving plate upside-down over the muffin tin. Using oven mitts, firmly and confidently invert the tin and plate together to turn the muffins out. Gently lift the tin away.
Serve immediately, within 5 minutes of unmolding. The lava waits for no one! Dust with powdered sugar and add optional accompaniments like a scoop of vanilla ice cream (the classic pairing) and fresh berries for a touch of acidity.