Anyone have experience or tips for making lava cakes in a muffin pan?

L

lisainla

Well-known member
My DS requested this for his birthday celebration. I have a favorite t&t recipe, but the yield is 6, and he is having 20+ friends at the party, so I will need to do them in tins.

The main concern it de-panning and plating. I have DD to help, but need to get a few more "minions" for timely plating/serving.

Any tips for this to avoid cracking them open before serving? Planning on de-panning onto a large cutting board, then using a spatula to transfer to serving plates.

Here is the recipe I'm looking at:

http://www.melaniecooks.com/chocolate-lava-cakes/12576/

 
Haven't personally made lava cakes in a muffin tin but

don't see why it wouldn't work. Reading through the directions for depanning my thoughts were that I'd prefer to use a sheet pan vs cutting board when inverting the cakes. And I'd probably run a sharp knife quickly around each lava cake first to loosen slightly prior to inverting...just to make sure the cakes don't stick here and there.

To facilitate a quicker plateup you could pre-decorate the serving plates with a dusting of powdered sugar or puddle of raspberry sauce or squiggles of chocolate sauce or sprinkle of chopped nuts or whatever decoration you might like to use. This would be a fun task for your helpful minions. smileys/wink.gif
I'd save any whipped cream garnish/berries, if using, for after the cakes are plated.

Good luck, have fun, and best wishes to the birthday boy. smileys/smile.gif

PS: If you've got time and have a 6 cup muffin tin you could do a trial run using half the recipe. A trial run could reveal any changes you might like to make when it's time to prepare 20+.

 
Great ideas! I don't have a 6 slotted pan, but am thinking of making a test batch,

you know, all in the interest of research. 😉

 
I made one from scratch once and wasn't that impressed, but this WALMART version worked well! You

could have knock me over, I was that surprised as I don't usually like their baking products.

And it's only $1.98 for SIX cakes!!!

That's 33 CENTS for a chocolate lava cake. Remember that the next time you pay $7.95 for one at a restaurant.

NOTE: It requires 6-count JUMBO muffin cup pan.

6 TBL butter
2 eggs
1/4 C oil
1/4 C water

Grease cups with nonstick baking spray.
Bakes 18-22 minutes
Cool 10-15 minutes before removing from pan.

I only cracked one when flipping them out. However, it's quite possible I didn't wait the 10-15 minute cooling period as my brain disassociates from my body when the scent of warm chocolate is involved..

It was actually very good with vanilla ice cream.

I think this might be your test run/taste run.
Oh, and the leftovers microwaved back to perfect ooziness.

PS: The box says SAM'S CHOICE, but I bought it in a regular Super Walmart, not a SAM'S CLUB.

https://i5.walmartimages.com/asr/729b965a-2840-4edd-8c90-d70251ed5ac8_1.8453273dedd13e42206ceb325776a2e9.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF

 
Use disposable individual tins instead

I've made lava cakes 3 times now - once at class (CIA chocolate class), and at home. Very easy.

We used disposable foil ramekins at class. Use softened butter and pastry brush to well lube them. Really lay it on thick. Then we sugared them, then filled. At class we froze at this point to take home (individually wrapped in plastic wrap). To bake from frozen just add a little more cooking time - but wtch closely. In King Arthur's site, the tell you how to bake from frozen. This means you can make ahead and pop into the oven when you need them.

Using the individual cups means putting them right on the serving plate from the tin - they're kind of fragile when they come out of the oven. I wouldn't try to move them after unmolding them.


https://www.webstaurantstore.com/dw-fine-pack-b14-4-oz-foil-ramekin-utility-cup-pack/99942330.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw7vraBRBbEiwA4WBOnw33ByiDpHrWP8VZbLjE8wHAJ8HyvgifFIQVpjnkH9sU2GF2tDDKQBoCJDQQAvD_BwE

https://www.webstaurantstore.com/dw-fine-pack-b14-4-oz-foil-ramekin-utility-cup-pack/99942330.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw7vraBRBbEiwA4WBOnw33ByiDpHrWP8VZbLjE8wHAJ8HyvgifFIQVpjnkH9sU2GF2tDDKQBoCJDQQAvD_B

 
Great idea for the disposible tins and making ahead. I think I will need 30 of them,

so that would be more efficient than the tins.

 
Consider testing first to ensure finished item can be removed. Most instructions say to run a knife

around edge before tipping. Will that work with a pleated disposable?

Or...just plan on serving it right in the tin, powdered up with ice cream, etc. That would be the easiest, including cleanup...and no risk of them cracking with tipped out. I like your thinking, Tess.

 
Rhank you everyone for your input. I have had a last minute complication, so

I will definitely be doing the individual tins, and setting out some garnish items a la a sundae bar. I think this crowd will love it.

I have to prep everythimg the day before, so will be busy tomorrow!

 
I've only used the disposable ones - but you really have to lube them

In class we were told to use softened butter, not melted butter to lube the tins. Using a pastry brush you lay it in there kinda thick. Then the sugar coating on top of that. I haven't had one stick yet. Could be luck, could be the butter. Maybe a bit of both. smileys/smile.gif

 
I am so loving the idea that a bunch of kids (boys and girls?) enjoyed this. I'd

already had several body parts removed before I got to try a lava cake.

 
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