Sunday, February 6, 2011

Melanie's Chocolate Lava Muffins

I was super excited to make these! Then, I was super disappointed with the results. Like Danielle, my centers didn't have any gooey lava. I think the reason was because I added too much flour. I was following the recipe from the book when I made it, and the book only gives measurements for the flour and sugar in weight, not volume. Since I don't own a food scale (it's on the wish list, but the wish list is long so I don't know when I'll actually ever get one), I did my best to estimate based on an online weight to volume conversion tool. My conversion came out to about 1/3 cup for 1 1/2 oz. of flour. I halved the recipe, so I used about 1/6 cup. Again, this was an estimate since the smallest measuring cup I have is 1/4. Anyway, after I made them I happened to look at the online recipe and saw that the ingredients were listed by volume rather than weight, and I should have only used 1 1/2 Tbsp. (since I halved it) rather than 1/6 cup. Big difference!

So, my muffins turned out pretty dense. They were still pretty good, especially served with lots of vanilla ice cream (first I served it with the sauce, but then decided I preferred the cold ice cream) but I wanted to see a lava center. I used 70% cacao dark chocolate, and I think it was a little too rich for me. If I were to try again, I'd just use regular semi-sweet chocolate chips or maybe even some milk chocolate. I have another recipe I'd like to try that calls for putting a chocolate chip cookie on the bottom of the muffin tin, then you invert the muffin to eat it and you have a cookie on the top!

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