Description
Chocolate Cookie Dough Lava Cake
Ingredients:
Cookie Dough:
-1 cup (2 sticks) unsalted butter, softened
-1 cup granulated sugar
-1/2 cup packed light brown sugar
-2 large eggs
-2 teaspoons vanilla extract
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
Chocolate Filling:
-1 cup semi-sweet chocolate chips
-1 tablespoon unsalted butter
-1 tablespoon heavy cream
Instructions:
-Preheat Oven: Set your oven to 190°C (375°F). Line a muffin tin with paper liners.
-Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
-Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-Prepare Chocolate Filling: In a small saucepan, melt the chocolate chips, butter, and heavy cream over low heat, stirring until smooth.
-Assemble: Spoon about 2 tablespoons of cookie dough into each muffin liner. Top with a teaspoon of chocolate filling. Cover with another spoonful of cookie dough.
-Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
-Serve: Let cool slightly before serving. Enjoy warm!
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Step-by-Step Guide
Follow these detailed instructions for perfect lava cakes every time. First, ensure your butter is truly softened to room temperature for proper creaming. Cream the butter and sugars for a full 3-4 minutes until pale and fluffy; this incorporates air for a better texture. When adding the dry ingredients, mix only until no streaks of flour remain to avoid tough cakes. For the filling, use a double boiler or microwave in 20-second bursts to prevent the chocolate from seizing. When assembling, press the first layer of dough firmly into the liner to create a solid base. The top layer should fully encase the chocolate to prevent leaks.
Serving Suggestions
These lava cakes are best served warm. For a restaurant-style presentation, dust with powdered sugar or cocoa powder. A scoop of vanilla ice cream or a dollop of whipped cream provides a wonderful temperature and flavor contrast. For an extra touch, drizzle with salted caramel sauce or a raspberry coulis. Serve immediately after baking for the optimal molten center.
How-to Summary
To make Chocolate Cookie Dough Lava Cakes: 1) Cream softened butter and sugars. 2) Mix in eggs and vanilla. 3) Combine dry ingredients separately, then blend into wet mix. 4) Melt chocolate chips with butter and cream for the filling. 5) Layer cookie dough, chocolate filling, and more dough in a lined muffin tin. 6) Bake at 190°C (375°F) for 12-15 minutes. Cool slightly and serve warm.
Frequently Asked Questions
Can I prepare these ahead of time? Yes. Assemble the cakes in the muffin tin, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 1-2 extra minutes.
My chocolate center isn’t molten. What happened? This usually means overbaking. Oven temperatures vary, so start checking at 10 minutes. The tops should be just set, and a toothpick will have moist crumbs.
Can I use store-bought cookie dough? You can, but the texture and sweetness may differ. For best results, use the homemade dough as it’s designed to hold the filling.
How do I store leftovers? Store cooled cakes in an airtight container at room temperature for 2 days. Reheat in the microwave for 15-20 seconds to soften the center.
Can I freeze the unbaked cakes? Absolutely. Freeze the assembled tin until solid, then transfer the frozen cake cups to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Common Mistakes to Avoid
Avoid overmixing the dough after adding flour, as this develops gluten and leads to dense cakes. Do not overfill the muffin liners; the dough will rise and the filling may overflow. Ensure your baking soda is fresh for proper rise. Do not substitute the heavy cream in the filling with milk, as the higher fat content is needed for a smooth, stable ganache. Finally, do not skip the paper liners, as the molten chocolate will stick to a greased tin.
Conclusion
This Chocolate Cookie Dough Lava Cake recipe combines the beloved flavors of cookie dough and molten chocolate in a single, impressive dessert. By following the step-by-step guide and heeding the common pitfalls, you can consistently achieve a gooey, chocolatey center encased in soft, baked cookie dough. Perfect for a special treat or to delight guests, these individual cakes are as fun to make as they are to eat. Remember, the key is in the details—don’t overbake, and serve them warm for the ultimate experience.