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Preparation

In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours. Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week). Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.

（3个评分） Read Reviews

Presoftdev|2019年9月17日

Delicious! This is rich but so good. They get hard once cooled just like the other reviewer said, microwave it and eat it with a vanilla ice cream. I'm not big lava cake fan because they are overwhelming but this one is just perfect.
Krispie|12/25/2018

There were delicious. It did make way more than 20 muffins. Our favorite way to eat them was almost like a molten lava cake- the muffin fully cooked, warmed through and then served with ice cream. Yum!!!!
weezi|03/26/2018

Made these recently from a Fine Cooking breakfast magazine, and they were so delicious I decided to bake them for Easter Sunday (what a happy coincidence they are also featured in the 2018 Easter Guide!). I added 1 cup medium-finely chopped pecans to add some protein. The first batch yielded 30 muffins, and the second 36 medium ones (the recipe says 20 medium). If refrigerating overnight, let the muffin mixture warm up at room temperature for at least an hour or more so it's easier to scoop. Baked for 25 minutes in 3 non-stick pans, rotating the pans after 15 minutes. These are perfectly moist and richly delectable - a perfect treat for adults and teens (the caffeine is probably too much for little kids) - and great to serve to company.