Mini Molten Chocolate Cake Recipe

This has become one of my favorite dessert recipes. It is fast and everyone always loves it. 

Makes 6 regular sized or 3 over sized cakes

• Ingredients
• 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(I use 1 cup ghirardelli chocolate chips from the baking isle)
• Confectioners' sugar, for dusting
• Whipped Cream , for serving

DIRECTIONS

1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tins or 3 large muffin tims. Dust with granulated sugar, and tap out excess(optional). Set aside.
2. 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.
3. 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 for standard muffin tins and 10 to 13 for large. Tip: the less cooked they are, the more molteny they are, but beware, if they are undercooked, they are difficult to remove from the tins. Look for the beginning of small bubbles in the center as a sign that they are ready. For me the centers still giggle a little when shaken. Remove from oven; let stand 10 minutes.
4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream or vanilla ice cream, if desired.

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