RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3397
| View Recipe |
|
|
| Recipe Name: |
Chocolate Lava Muffins - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
11.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.36
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Preheat oven to 375 degrees.
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. |
|
|
|
| Nutrition per Serving: |
| Calories: |
266 |
Total Carbs: |
25.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
81.3 |
Fat: |
16.9 |
Protein: |
3.98 |
| Fiber: |
1.72 |
Sodium: |
92.58 |
|
|
|
