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Chocolate lava muffins

Crisp top , chewy edges and molten lava centres in these muffins!!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes

Ingredients
  

  • 300 grams or 1 1/2 cups dark chocolate chopped
  • 150 grams or 2/3 cup unsalted butter
  • 4 Eggs , at room temperature
  • 70 grams or 1/3 cup granulated sugar
  • 1 tsp vanilla extract or essence
  • 75 grams or 2/3 cup all purpose flour

Instructions
 

  • Melt together the chopped chocolate and butter in a double boiler or microwave until smooth. Cool to room temperature.
  • Beat together the sugar and eggs for few minutes using a whisk or electric mixer.
  • When it triples in volume , add in the vanilla and beat it in.
  • Add the chocolate-butter mixture and beat until smooth.
  • Add the flour and beat until incorporated.
  • Chill this batter in the refrigerator for an hour or upto a day.
  • Preheat your oven to 200 C / 400 F . Line your muffin tray with liners .Fill the liners about 3/4th full.
  • Bake at 200 c/ 400 F for 15-20 minutes. 18 minutes for a gooier centre and 20-22 minutes for a firmer centre. The top should be firm and cracked, and not wobbly. Do not over bake! Cool on a wire rack - you can serve warm too!

Notes

Also:
  • Store in an airtight container for upto 3 days. Microwave for 15-20 seconds for a gooey centre before serving / eating !
  • If chilling the batter and overnight or longer , let it be at room temperature for 15 minutes or so before baking.
  • This muffin is only as good as the chocolate you use. For the best results , use real baking chocolate and not compound.
  • You might want to do a test bake with one muffin as all ovens run different.
  • This muffin is only as good as the chocolate you use. For the best results , use real baking chocolate and not compound.
  • You might want to do a test bake with one muffin as all ovens run different.