Looking for the Best Bite-Sized Blow-Out Dessert recipe? A creative way to sweeten July 4th? A scrumptious gift of gratitude for a foodie or add-on to a barbecue bundle? Simply bake some love into these mini-mason jars and adorn with a playful bamboo spoon or candy heart. Make sure to pack extra–everyone will want a bite of this ooey-gooey goodness!
SMOKY CHOCOLATE MOLTEN LAVA CAKES
- 2 Tbs unsalted butter, melted
- 2 Tbs unsweetened cocoa
- 3/4 cup (12 Tbs) unsalted butter, room temperature
- 12 oz Smoky chocolate chips
- 1/2 cup of heavy cream
- 5 eggs, room temperature
- 3/4 cup granulated sugar
- 2/3 cup of unbleached organic flour
- 4 4-ounce Mason jars, sterilized and lids removed
- Fresh whipped cream
- Fresh Farmers’ Market strawberries, rinsed and dried for garnish
Instructions
- Mason Jar Prep School: Sterilize 3 oz or 4 oz sized Mason jars and lids by placing them (lids removed) into boiling water for a minute. Remove with tongs and let dry completely.
- Spray interior with Pam (for baking) or swirl melted butter inside and discrad excess. To determine how many Mason jars you require, consider pint-sized Mason jars hold the equivalent of two regular cupcakes (most box cake mixes will make 24 cupcakes so you will need 12 pint-sized Mason jars). Our recipe yields four 4-ounce desserts and promises to knock everyone’s socks off!
- Fill Mason jars with batter until they are about two-thirds to three-fourths full.
- Prepare a water bath by using a tall-sided roaster pan or deep baking dish filled with approximately 1/2-inch hot water. Place filled Mason jars (without lids) into deep baking pan.
- Bake for 12-15 minutes. Check interiors with a toothpick.
- Serve immediately, give as a gift or store.
- You can leave your Smoky Chocolate Molten Lava cakes, cupcakes and quick breads at room temperature for up to a few days. Mason jar cheesecakes need to be refrigerated and eaten within three days
- For our Smoky Chocolate Molten Lava Cake recipe: Preheat oven to 325°F.
- Prepare previously sterilized 4 ounce Mason jars by coating each interior with melted butter by swirling it around. Pour out excess. Sprinkle each interior with cocoa. Shake out any excess. Set aside.
- To make the batter, pour Smoky chocolate chips, butter and heavy cream into a double boiler over medium heat. Melt ingredients and gently whisk together until well-combined and smooth.
- Slightly cool melted chocolate mixture. Whisk in eggs, sugar and flour. Pour into prepared Mason jars, about 3/4 full.
- Place lidless Mason jar cakes into prepared water bath. Bake for 15 minutes. Centers will be thick, molten like. Allow to cool 5 minutes. Remove jars with tongs. Add fresh whipped cream; a large strawberry; playful bamboo spoon; a mini American flag; or July 4th sparkler; and hand out with themed red-white-n-blue napkins.