Ingredients
- 3 tbsp Unsalted Butter, for greasing the tin
- Cocoa Powder, for dusting the tin
- 1/3 cup Bittersweet or Semisweet Chocolate Chips
- Chocolate, chopped into small pieces
- 2 Large Eggs, use 1 yolk and 1 full egg
- 2 tbsp Sugar
- 1/4 tsp Badia Vanilla Extract
- Pinch of Badia Sea Salt
- 1 tsp Flour
- Garnishes: Powdered Sugar, Badia Chocolate Sprinkles, Fresh Fruit
Directions
- Preheat the oven to 450°F.
- Butter muffin tins two tins only very well then sprinkle some cocoa powder into the buttered cups. Turn and tap the tin over the sink to lightly coat the inside of the cups with the powder
- Set the tin aside.
- Place the butter in a pan and melt in over low heat on the stove.
- Once melted remove it from the heat. Add the chocolate to the bowl and stir it until melted. If the chocolate won’t melt on it ’s own, gently warm the mixture over very low heat till smooth. Set aside.
- Crack one egg and pour the egg white into a bowl for later use or discard.
- Pour the yolk in to another medium mixing bowl.
- Crack the second egg into the yolk bowl (both the white and yolk). Add the sugar Badia Vanilla Extract and Badia Sea Salt.
- Beat the mixture with a whisk until foamy about 2 minutes.
- Pour the egg mixture into the chocolate mixture, add the flour whisk until fully combined.
- Divide the mixture between the two prepared muffin tins.
- Fill them all the way to the top.
- Bake for 5 minutes, until the cakes have risen from their cups but still jiggle in the center just a bit.
- Then place the muffin tins on a table to cool for 1 minute.
- Next find two dessert plates with raised rims. Place them upside down over each cake. Flip the cakes and gently lift the tin and the lava cake should release.
- Then Garnish with your favorite toppings.
