Molten Chocolate Cakes
Courtesy of "Everday Food" by Martha Stewart, December 2003
4 T unsalted butter at room temperature
1/3 c granulated sugar
3 large eggs
1/3 c flour
1/4 tsp Salt
8 oz bittersweet choclate, melted
1) Preheat oven to 400. Generously butter 4 cups of a standard muffin tin. dust with granulated sugar and tap out excess. Set aside.
2) In the bowl of an electric mixer, cream butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined. Beat in chocolate (do not overmix). Divide batter evenly among prepared muffin cups.
3) Place muffin tin on a baking sheet; bake just until tops of cake no longer jiggle when 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, top sides up. Dust with confectioners' suger and serve with whipped cream if desired.
Courtesy of "Everday Food" by Martha Stewart, December 2003
4 T unsalted butter at room temperature
1/3 c granulated sugar
3 large eggs
1/3 c flour
1/4 tsp Salt
8 oz bittersweet choclate, melted
1) Preheat oven to 400. Generously butter 4 cups of a standard muffin tin. dust with granulated sugar and tap out excess. Set aside.
2) In the bowl of an electric mixer, cream butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined. Beat in chocolate (do not overmix). Divide batter evenly among prepared muffin cups.
3) Place muffin tin on a baking sheet; bake just until tops of cake no longer jiggle when 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, top sides up. Dust with confectioners' suger and serve with whipped cream if desired.
