mmm this is one of the first recipes that i bookmarked when i first started this project. it’s definitely not one of the prettiest desserts i’ve made, but it certainly is one of the most decadent and delicious. i mean, how can you not love a cake with warm, flowing chocolate when you cut it open? i used a mexican dark chocolate (72% dark chocolate with spicy chili peppers, vanilla, cinnamon, nutmeg, and almonds) for this recipe so it had a subtly spicy kick to it, but i’m sure that any dark or semi-sweet chocolate would have been amazing as well.
Molten Chocolate Cakes
8 oz semisweet or dark chocolate, chopped
4 Tbsp butter, room temp*
1/3 cup sugar
1 tsp vanilla
1/3 cup flour (I used whole wheat pastry flour)
1/4 tsp salt
Preheat oven to 400. Spray 6 wells (and the surrounding tops) of your muffin tin with baking spray. Melt the chocolate and set aside.
Beat the butter and sugar on medium-high together for ~3 minutes, until light and fluffy. Scrape down the sides and add 1 egg at a time, waiting until the egg is incorporated fully before adding the next one. Add vanilla. Switch mixer to lowest setting. Add the flour and salt and mix until just combined. Add the melted chocolate and mix on low until thoroughly combined.
Fill each muffin tin almost to the top (the cakes will rise, but only very slightly; I left less than 1/4 inch space). Bake for ~10 minutes. The cakes will look done on top and will jiggle if you give the pan a light shake. Remove from oven, let sit for 10 minutes. Place a plate on top of the muffin tin and invert to remove the cakes. Serve warm with whipped cream, ice cream, confectioner’s sugar… or just a fork!
source: Jason and Shawnda