Chocolate Lava Crinkles
Directions
- 1Crack 2 large whole eggs into a bowl.
- 2Add 1 teaspoon of vanilla extract.
- 3Pour in 1/4 cup of vegetable oil.
- 4Add 1 cup of white sugar.
- 5Whisk until just incorporated.
- 6Sift 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt into the bowl.
- 7Mix until well combined.
- 8Cover the bowl with plastic wrap and chill/refrigerate for at least 2 hours or 30 minutes in the freezer.
- 9Scoop out 45 grams of dough and form it into a ball.
- 10Roll the dough balls in powdered sugar until fully coated.
- 11Place each sugar-coated dough ball into muffin liners in a muffin pan.
- 12Bake in a pre-heated oven at 180 °C for 12 to 15 minutes.
- 13Combine 1/2 cup of white sugar, 1/4 cup of unsweetened cocoa powder, 1 tablespoon of cornstarch, and 1/4 teaspoon of salt in a saucepan.
- 14Pour in 1 cup of milk or water.
- 15Stir until the cocoa powder dissolves.
- 16Cook over low heat, stirring continuously until smooth and thickened.
- 17Press down the center of each baked crinkle with a spoon while it's hot and soft.
- 18Pour the chocolate ganache into a piping bag.
- 19Pipe the ganache into the centers of the crinkles.
Ingredients
- 2 whole eggs
- 1 tsp vanilla extract
- 0.25 cup veg. oil
- 1 cup white sugar
- 1 cup all purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp salt
- powdered sugar
- 0.5 cup white sugar
- 0.25 cup unsweetened cocoa powder
- 1 tbsp cornstarch
- 0.25 tsp salt
- 1 cup milk or water
Equipment
whiskbowlsifterplastic wrapspoonmuffin panmuffin linersovensaucepanpiping bag
Tips
- Crinkles will puff-up when baked, press down again the center with spoon while it's hot and soft. It sets / firms-up once cooled.
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