Recipe: Molten Chocolate Cake

Generally, we like to stick to the more rustic basics, but occasionally we'll get a little fancy. Martha's Molten Chocolate Cake meets us right in the middle. It's one of the simplest  and quickest recipes we've ever used but because of the super gooey (read: still kind of raw) interior, it never fails to impress. The individual cakes are perfect for a dinner party, but even better if it's just one or two of you... after setting overnight, they transform into fantasticly gooey brownies. Because the cakes require so few ingredients, don't be afraid to invest in some good chocolate and butter - we like Scharffen Berger and Ronnybrook.

Molten Chocolate Cake

from Martha Stewart

+ 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

For serving:
+ Confectioners' sugar

+ Whipped Crem 

1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
2. 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.
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. Remove from oven; let stand 10 minutes.
4. To serve, turn out cakes and place on serving plates. Dust with confectioners' sugar and serve with whipped cream.