A Fourth Grade Teacher's Journey Through the World of Books
Tuesday, May 19, 2015
Treat Tuesday #92...
Treat Tuesday: Lava Cake
*When I saw this on Facebook, it sure caught my attention.
*We printed the recipe and will be trying it very soon.
*The pictures alone make my mouth water.
*Hope you enjoy it!
1 brownie mix (family size for 9x13 pan) plus ingredients needed according to brownie mix instructions (normally oil, water, and eggs)
1 large egg (in addition to the eggs called for in the brownie mix instructions)
16 Dove Dark Chocolate Promise candy pieces (each piece weighs .3 oz), or similar
whipped cream or vanilla ice cream, optional
raspberries or strawberries for garnish, optional
Empty brownie mix into large bowl. Whisk to remove large lumps. Coat 8 (6 oz) custard cups with cooking spray. Add a small amount of dry brownie mix to each cup and rotate cups until completely lightly coated; tap and shake out excess back into brownie mix bowl. Set aside. In separate bowl, whisk together wet ingredients called for in brownie mix instructions (oil, water, eggs), plus 1 additional egg. Add wet ingredients to brownie mix and stir until well combined.
Spoon batter into each custard cup or bowl until 1/2 full (approx. 1/3 cup of batter for 6 oz. cup/bowls). Stack two Dove candies and press them down into the center of the batter; spoon batter over candy so it is completely covered.
Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary). May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.
To remove cake from bowl: Immediately, run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake bowl. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. If any melted chocolate remains in bottom of bowl, spoon it on top of inverted cake. Serve with whipped cream or ice cream; garnish with berries, if desired.
Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars. (If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.)
MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.