Ingredients
The following ingredients have 4 Servings
- 1 tsp granulated sugar (for dusting muffin cups)
- 4 tbsp unsalted butter
- 1/2 cup semisweet chocolate chips
- 1/4 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 tsp instant espresso powder
- 1 egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 8 tsp orange marmalade
- Confectioners' sugar (for dusting)
Instruction
- Preheat oven to 400°F. Butter four standard-sized muffin cups generously, preferably ones two by two (see note). Sprinkle granulated sugar in each of the buttered cups, tilting the muffin tin so that the bottom and sides of each cup are evenly coated. Set aside.
- Add butter and chocolate chips to a small saucepan set over low-medium heat. Melt, stirring frequently, until mixture is combined and smooth. Remove saucepan from the heat and let cool slightly, for about 5-10 minutes.
- Meanwhile, whisk together flour, confectioners' sugar, instant espresso powder, egg, egg yolk, and vanilla extract in a bowl until combined and smooth.
- Once the melted butter/chocolate mixture has cooled slightly, pour it into the bowl with the other ingredients and whisk until combined.
- Divide batter evenly between the four prepared muffin cups. I use a 2-tablespoon capacity cookie scoop to make this part less messy.
- Add 2 teaspoons of orange marmalade to the center of each lava cake. The marmalade should sit on the surface fairly well. Using the back of a small spoon, press the marmalade into the center of each lava cake. Carefully smooth the batter from the sides over top of the marmalade to encase it. The marmalade should be just about fully covered.
- Bake for 11-12 minutes, or until the tops have mostly set and the edges appear "cracked" and dry. The centers may appear sunken in slightly due to the marmalade. Remove muffin tin from the oven and let sit for 5 minutes.
- Using a sharp knife, carefully loosen the edges of the lava cakes, then invert onto a plate. Sprinkle with confectioners' sugar (if you like) and serve immediately.
