Surrounded amidst a blissful sprinkling of
powdered sugar lies a delectably, scrumptious….

Molten Chocolate Cake

Easy to make with little ones and ever so gourmet.

4 tablespoons unsalted butter,
room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces semi-sweet
or bittersweet chocolate, melted

Confectioners’ sugar, for dusting
Fresh Whipped Cream, for serving

Preheat oven to 400 degrees.
Generously butter 6 cups of a standard muffin tin.
Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle
attachment, cream the butter and granulated sugar until fluffy.
Add eggs one at a time, beating well after each addition.
With the mixer on low speed, beat in flour
and salt until just combined. Beat in chocolate until just combined.
Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of
the cakes no longer jiggle when
the pan is lightly shaken, 8 to 10 minutes.

Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on
serving plates, top or bottom sides up.
Dust with confectioners’ sugar,
and serve with whipped cream, if desired.

Note: These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.

“It is not until your spoon breaks through its outer crust,
that you find these individual
molten chocolate cakes have a pudding-like center.
This dessert has been described as souffle-like, cake-like,
brownie-like, mousse-like, and pudding-like,
and that is because it has all of these characteristics.

Molten Chocolate Cakes have
a rich and chocolately flavor,
and a texture that is dense and moist.”
-Joy of Baking