Lunamoth

Just out of the oven they are too soft to handle

Last night Frank had a hankering for something chocolatey and since he begged so nicely, I whipped up some chocolate lava cakes for him (I admit, I had some, too — they’re not just for breakfast anymore!).  These are really quick and easy to make and taste so decadent.  (Well, I haven’t worked out the calories in them — but I’m sure they taste decadent because they are decadent!  They’re a blow-your-diet dessert.)

Prep takes about 15 minutes, and baking about 12 minutes.  Then you have to let them cool for another 10 minutes or so.

Here’s what you need to make them:

• 10 oz semi-sweet chocolate chips
• 4/5 C non-hydrogenated margarine (or butter) – I find this easier to weigh than to measure in a measuring cup; it’s 180 gm or a smidge under 6 1/2 oz by weight
• 8 large eggs
• 1 1/4 C Splenda (or sugar)
• 1 1/4 C unbleached all-purpose flour

1. Preheat oven to 350F
2. Grease 10 large muffin cups (or use 16 ungreased small silicone muffin cups, like I did)
3. Melt margarine together with chocolate chips (microwave on high for 3 minutes, let sit about 3 minutes, and stir — microwave a minute longer, if required)
4. Beat eggs together with Splenda and mix in flour
5. Fold in the melted chocolate mixture (I use a rubber spatula)
6. Fill the muffin cups
7. Bake at 350F for 8 to 12 minutes (in my toaster/convection oven it took 11 minutes).  The cakes should be somewhat firm on the outside, but still slightly runny in the middle.

After they’ve cooled a bit, they’re wonderful plain or with whipped cream or ice cream.

Gooey chocolatey goodness