Fall In Love with Baking with Kiva
When the days are short and the weather is cold nothing beats a fresh baked, decadent dark chocolate treat, and someone to share it with, to make you feel all warm inside.
Dark Chocolate Lava Cake
Ingredients
¼ cup (40 g) chopped dark or semisweet chocolate
4 dark chocolate Kiva Bar squares
3 ½ tablespoons unsalted butter
1 large egg
1 egg yolk
1 ½ tsp (7g) all purpose flour, sifted
2 tbsp (26g) granulated sugar
Small pinch of salt
Baking spray
Cocoa powder, for dusting
Preparation
(2 servings)
Preheat the oven to 375°F.
Place butter in a microwavable bowl and microwave for 20 to 30 seconds, until just barely melted (or heat in a small saucepan over medium-low heat). Add the chocolate and heat, or microwave for another 15 seconds, until the chocolate begins to melt. Stir with a spatula until completely combined.
Pour the butter over the chopped chocolate pieces and stir with a rubber spatula until the chocolate is melted and smooth.
Place whole egg, egg yolk, sugar and salt in a large bowl. Using hand mixer, whisk on medium-high speed for 2-3 minutes until the mixture is pale yellow, fluffy and creamy.
Pour chocolate mixture into the egg mixture and add flour. Combine with a rubber spatula until fully incorporated.
Coat two 6-oz heatproof vessels such as custard cups, ramekins or silicone molds with a generous amount of baking spray. Ensure that all sides are covered.
Using a sifter, dust cocoa powder all over the inside of the cups. Place both vessels onto a baking sheet.
Divide the batter evenly between the two coated vessels.
Bake 11-13 minutes, until the outsides of the cakes are set and pull away from the edge of the vessel, and the centers are still jiggly. A toothpick inserted into the middle should still come out fairly raw.
Remove from oven and let cool for 1-2 minutes.
To serve, loosen each cake away from the sides of its vessel with a toothpick. Carefully flip each cake over onto a plate and gently lift away the baking dish. Serve immediately.
Molten lava cakes can be topped with whipped cream, vanilla ice cream, a dusting of powdered sugar or more shaved chocolate.
Egg Yolk Chocolate Chunk Cookies
Ingredients
130 g salted grass fed butter, room temperature (preferably Kerrygold Irish)
200 g light brown sugar (1 cup, packed)
3 egg yolks (large)
1 tablespoon vanilla extract
¾ tsp baking soda
220 grams all purpose or 00 flour(1 ¾ cup)
¼ cup high quality dark chocolate, chopped
½-1 full KIVA dark chocolate bar, each piece broken into 3 even pieces
Coarse sea salt, to top
Preparation
(10-12 servings)
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Place the softened butter and brown sugar in a mixing bowl and beat with an electric mixer on high speed until light and fluffy - 3 minutes.
Beat in the egg yolks, one at a time.
Scrape down the side of the bowl, then beat in the vanilla.
In a separate bowl, whisk together the baking soda and flour.
Add the flour mixture to the wet ingredients and beat in until just combined.
Add the chopped dark chocolate and beat into the dough until just distributed.
Scoop the dough into balls and place on the prepared baking sheet, two inches apart.
Press pieces of the broken KIVA bar into the tops of the cookies(*see notes for dosing tips). Press the tops of the cookies down just slightly.
Bake in the preheated oven for 8-10 minutes, or until just turning golden brown on the sides.
Remove from the oven and let cool for a few minutes on the baking sheet. Sprinkle with coarse salt.
Move cookies to a wire rack and cool completely.
Store in an airtight container.
*Dosing Tips
One rectangle of KIVA is one serving. To make cookies each containing one serving of KIVA, top each cookie with one rectangle of KIVA, broken into 3-4 pieces.
This recipe uses both generic dark chocolate as well as KIVA dark chocolate to allow for a chocolate filled cookie that equals one serving of KIVA. To make a batch of cookies containing only KIVA chocolate, chop a KIVA bar as evenly as possible and mix into the dough in the final step before portioning. Weigh the dough to get 20 even portions rolled into balls(this will give you cookies with about 1 serving of KIVA each).
For bigger cookies with a stronger dose, weigh and divide the dough into 10 portions(this will make each cookie a double serving).
Kiva Chocolate Brownies
Ingredients
1 ¼ cups Dutch-process cocoa powder
1 ½ tablespoons vanilla extract
1 ¼ teaspoons baking powder
1 ¼ teaspoons espresso powder
1 teaspoon kosher salt
4 large eggs
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
10 dark chocolate Kiva Bar squares
1 ½ cups all-purpose flour
2 cups high quality chopped dark chocolate
Almond Wild Cherry Excite Gummy Syrup
(24 brownies)
Preheat oven to 350°F (325°F convection). Line a 9” x 13” baking dish with parchment paper and coat with baking spray.
In a large bowl, combine cocoa powder, vanilla extract, baking powder, espresso powder, salt, and eggs. Using a hand mixer on medium-low speed, beat the mixture until smooth, about 1-2 minutes.
In a small saucepan over medium-low heat (or in a microwave-safe bowl), melt butter. Once butter is melted, add sugar and Kiva chocolate and stir to combine, ensuring the chocolate is melted and evenly distributed. The sugar should start to melt, but lower the heat if the mixture starts to bubble.
Add the sugar mixture to the cocoa mixture, mixing on low for 1-2 minutes to combine.
Add the flour and chopped chocolate. Mix on low to combine.
Pour batter into prepared baking dish and smooth out as evenly as possible.
Bake for 28-32 minutes, until a cake tester or toothpick inserted into the center of the pan comes out clean.
Let cool completely and lift the edges of the parchment paper to remove from pan. Cut into 24 even portions and serve.
Elevate Your Kitchen with Kiva
Since 2010, Kiva Confections has been the pioneer of premium, precisely infused edible treats. Our legacy is built on a commitment to quality, craft, and the art of the edible—from our award-winning chocolates to our expertly crafted gummies and mints.
If you enjoyed this recipe, discover our full collection of chef-inspired desserts and barista-quality drinks featuring the same gold-standard infusion found in all our products.
