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 bittersweet chocolate, melted
Confectioners' sugar, for dusting
Vanilla ice cream, for serving
Instructions
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 minutes.
Make sure not to bake for too long so that the cakes still have
their lava centers. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom
sides up. Dust with confectioners' sugar, and serve with ice
cream, if desired.
Originally Submitted
4/17/2013
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