Thick Chocolate Lava Cake

Thick Chocolate Lava Cake

                Ingredients                     Yield: 4 cakes

• 120g (3/4c +1tbsp) Chocolate (dark,                                                 milk or semi-sweet)
• 65g (1/2c)              Icing Sugar
• 60g (1/4c)              Butter
• 4                            Egg Yolks
• 36g (1/4c)              All-purpose Flour

                Instructions

1. Melt chocolate and butter in a microwave for two 30 second intervals. Stir until smooth.
2. Add in icing sugar and egg yolks and whisk until smooth.
3. Add flour and mix until just combined. (Best to use a spoon at this point.)
4. Grease and dust muffin tins with cocoa powder to ensure that the cakes come out easily.
5. Split the batter amongst four holes in the tin. (At this stage you can wrap the tin with plastic wrap and refrigerate the batter for up to 2 days. Just remove two hours prior to baking so it comes up to room temperature).
6. Bake in a preheated 425 degree Fahrenheit oven for anywhere between 10-15 minutes. 
7. Once cooked remove from oven and allow to cool in pan for a couple of minutes.
8. When a couple of minutes are over, place a cookie sheet on top of the muffin tin and flip over the pans so the muffin tin is on top.
9. Serve right away, or cool down for a fudgey brownie.

Check out the video!!

https://youtu.be/5e6kdArmSr0