Monday, 11 June 2018

Chocolate Lava Dutch Oven Cupcakes

Cooking Tip: One of the secrets to easily making these Chocolate Lava Dutch Oven Cakes in a Dutch oven is to use Foil Cupcake Liners because they stay in place as you pour the batter in each cup and they hold their shape as the batter bakes. Just place the liners in the bottom of the oven and pour an even amount of batter in each cup.

In bowl, combine the following ingredients and beat by hand till sugar is dissolved:
§  5 large eggs
§  ½ cup sugar
§  Pinch of salt
§  1 tablespoon flour

In a medium saucepan over medium heat, melt the following:
§  1 cup unsalted butter
§  1 cup semisweet chocolate chips

Remove saucepan from heat and stir in the egg/sugar mixture until smooth.
Pre-heat 12-inch Dutch oven, add foil cupcake liners to fit bottom of the oven (will make about 12 cakes),Pour equal amounts of batter in each liner and bake approximately 8-10 minutes, you want the batter to puff up BUT not enough to set the centre (this is where the lava comes from…yum!)

Let these little Chocolate Lava Dutch Oven Cakes cool slightly in the bottom of the oven by removing the lid and setting the oven away. They will fall as they cool. If you like serving them when they are slightly warm and gooey don’t let them cool too much.
Just before serving, sprinkle them with a little bit of powered sugar. Be careful when removing the cakes from the Dutch oven because the oven will retain heat for a period of time.
§  1 tablespoon powdered sugar

--Recipe taken from Camping for Foodies--

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