Chocolate Guinness Lava Cakes

Directions

1. In a large bowl, use a hand mixer on medium-high to whip the heavy cream, confectioners' sugar, and sour cream until soft peaks form. Pop it in the fridge until you're ready to use.
2. Pour the Guinness into a medium saucepan over medium heat. Bring it to a simmer and cook, stirring now and then, until it reduces by about three-quarters—you should have a bit more than 1/3 cup—which takes around 15 minutes. Let it cool.
3. Meanwhile, position a rack in the center of the oven and preheat to 425°F. Grease a standard 12-cup muffin tin with butter, then dust with 2 tablespoons of granulated sugar, tapping out any excess.
4. In a medium microwave-safe bowl, combine the chopped chocolate and 6 tablespoons of butter. Microwave in 15-second bursts, stirring between each, until melted and smooth—about 45 seconds total.
5. In a large bowl, use a hand mixer on medium-high to beat the eggs, egg yolks, vanilla, and the remaining 3/4 cup of granulated sugar until light and frothy, about 1 to 2 minutes.
6. In a medium bowl, whisk together the flour, cocoa powder, and salt.
7. Add the flour mixture, the reduced Guinness, and the melted chocolate mixture to the egg mixture, beating just until combined after each addition.
8. Divide the batter evenly among the prepared muffin cups, filling each about halfway.
9. Bake the cakes until the edges are puffy and the centers still jiggle a little, 7 to 9 minutes. Transfer the tin to a wire rack and let cool for 1 to 2 minutes.
10. Use a paring knife to loosen the edges of the cakes. Place a parchment-lined baking sheet upside down on top of the tin, then flip both over to invert the cakes onto the sheet. Using a metal spatula, quickly transfer the cakes to serving plates, keeping them upside down.
11. Serve immediately with a dollop of the chilled whipped cream.