Molten Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
• In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
• Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
• While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

Steps:

• Make the filling first by heating the cream to almost boiling and pouring over the chocolate
• Allow to sit for a minute and then stir until the chocolate has melted and the mixture is smooth.
• Set aside to cool and then roll into 12 balls.
• Preheat the oven to 200°C.
• Sift flour and cocoa into a bowl and stir in the sugar.
• Stir in the butter, eggs, vanilla and milk, making sure you do not over-mix.
• It should look a bit lumpy and rough.
• Half fill the patty pans and then add a ball of chocolate to each patty pan and then top each with the rest of the muffin mix.
• You need to work quickly to ensure they rise peoperly.
• Bake for 12 minutes and serve warm.

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Steps:

• Preheat oven to 375F.
• In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
• Stir Vanilla into chocolate mixture.
• In large mixing bowl, combine sugar, flour, and salt.
• Sift sugar mixture into chocolate and mix well with electric hand mixer.
• Add eggs to chocolate one at a time, fully incorporating each egg before adding the next.
• Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
• Chill mixture.
• Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
• Spoon mixture into muffin tin using 4oz scoop or ladle.
• Bake for 10-11 minutes.
• Outsides should be cake like and centers shoud be gooey.