Chocolate Tortino With a Melted Heart

Tips & Tricks

• No ramekins? No problem! Your trusty muffin pan can save the day. Since standard muffin cups are typically smaller than ramekins, you’ll want to divide the batter among 6 muffin cups instead of 4. Bake them for 8-10 minutes, and you’ll still achieve that perfect lava cake texture.
• Substitutions for Vegan Delight: In this recipe, I swapped the traditional butter and eggs for vegetable oil and plant-based milk to create a decadent chocolate tortino that’s entirely vegan-friendly. The result? A hot chocolate pleasure bomb bursting with flavor!
• Perfect Timing: When baking your chocolate tortino, ensure you strike the right balance with cooking time. It shouldn’t be too long or too short. Use the toothpick test to determine when they’re perfectly cooked—moist crumbs clinging to the toothpick indicate it’s time to indulge in that gooey, liquid chocolate center.
• Make-Ahead Tip: Start batch-freezing these small cakes so that you can serve them in 15 minutes whenever you feel like it. Test the exact time it takes to take out from the freezer and cook perfectly in your oven to ensure you’ll impress guests!

Ingredient Substitutions & Variations

• Orange Zest: Replace the vanilla bean with freshly grated orange zest for a citrusy twist.
• Coconut Oil & Milk: Swap out the vegetable oil for coconut oil and use coconut milk instead of plant-based milk for a tropical flavor.
• Raspberries: Fold in fresh raspberries into the batter for bursts of fruity sweetness.
• Almond Flavor: Substitute the vanilla with a splash of almond extract for an almond-flavored tortino. If you swap the flour with ground almonds you might need to experiment before getting the perfect tortino.
• Mocha Flavor: Mix in a tablespoon of instant coffee granules or brewed coffee for a rich mocha flavor.
• Chili Chocolate Kick: Add a pinch of chili powder or cayenne pepper for a spicy chocolate experience.
• Hazelnut or Peanuts: Replace the dark chocolate with hazelnut chocolate and fold in chopped hazelnuts for a Nutella-inspired tortino. Swirl creamy peanut butter into the batter before baking for a decadent peanut butter-chocolate fusion.
• Gluten-Free Option: Substitute gluten-free flour for the all-purpose flour to make a gluten-free version of the tortino.

Storage & Make Ahead Suggestions

1. Refrigeration: After baking, allow the tortino to cool completely at room temperature. Once cooled, transfer them to an airtight container and refrigerate for up to 3 days.
2. Freezing: For longer-term storage, tortino can be frozen. After baking and cooling, wrap each tortino individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 1 month.
3. Thawing and Reheating: When ready to enjoy frozen tortinos, thaw them overnight in the refrigerator. Once thawed, bake them at the same temperature and for the same duration as fresh tortinos. However, add 5-10 minutes to the baking time to ensure they are heated through completely. Alternatively, microwave individual tortinos for 20-30 seconds until warm.

How to Serve the Chocolate Tortino?

Once the warm indulgent chocolate tortino are served onto plates, the fun begins! Here are some delightful toppings to pair with these decadent chocolate lava cakes:

• Ice Cream and/or Whipped Cream: A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the warm chocolate center.
• Fruit Sauces: Drizzle raspberry or strawberry sauce over the top for a fruity burst of flavor that complements the rich chocolate.
• Nutty Spreads: Spoon melted peanut butter or Nutella over the lava cakes for a nutty, indulgent twist.
• Salted Caramel: Drizzle warm salted caramel sauce for a sweet and salty combination that enhances the chocolatey goodness.
• Fresh Berries: Garnish with fresh berries such as raspberries or strawberries for a pop of color and freshness.

Health Info

• Calories: 412.53
• Sugar: 32.35
• Sodium: 102.74
• Fat: 20.57
• Carbohydrates: 52
• Fiber: 5.95
• Protein: 5.23