Chocolate Lava Muffins
8 ounces semisweet chocolate chips
1 stick butter or margarine
1/2 teaspoon vanilla
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Spray to coat muffin tin
1 tablespoon cocoa powder
1 cup vanilla ice cream
1 teaspoon espresso powder
Preheat oven to 375 degrees. Place a small metal bowl
over a saucepan with simmering water. Melt the
chocolate and butter in the bowl. Stir in vanilla. In
a large mixing bowl, combine sugar, flour and salt.
Sift these into the chocolate and mix well with
electric hand mixer. Add eggs one at time, fully
incorporating each egg before adding the next. Beat at
high until batter is creamy and lightens in color,
approximately 4 minutes. Chill mixture. Coat the top
and each cup of the muffin tin with butter. Dust with
the cocoa powder and shake out excess. Spoon mixture
into pan using a 4-ounce scoop or ladle. Bake for 10
to 11 minutes. Outsides should be cake-like and
centers should be gooey. While muffins are in oven,
melt the ice cream in a small saucepan. Stir in the
espresso powder. Serve over warm muffins. Yield: 1
dozen
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