Easy Mini Molten Chocolate Cakes

The molten chocolate cake is a popular dessert that combines the elements of a flour-less chocolate cake; (altoughth it's not actually flour-less); and a soufflé. It’s also sometimes called a "chocolate decadence cake". It’s surprisingly easy to make right at home. This is a mini version of the large cake that you’d receive in a restaurant.

 

What You Need:

4 tablespoons unsalted butter, room temperature; plus extra for muffin pan
1/3 cup granulated sugar plus extra for muffin pan
3 large eggs
1/3 cup all purpose-flour
¼ teaspoon salt
8 ounces bittersweet chocolate, melted
Garnish: confectioners’ sugar (optional)
Whipped cream (optional)

 

What to Do:

STEP 1) Preheat the oven to 400 degrees. Generously butter 4 cups of a standard muffin pan. Dust the pan lightly with granulated sugar, flip over and tap out the excess sugar. Set the pan aside for now.

 

STEP 2) In the bowl of an electric mixer, cream butter and 1/3 cup granulated sugar until its fluffy. Add the eggs one at a time, beating well after each addition. Set the mixer to low speed, beat in flour and salt until just combined. Beat in the chocolate but (do not over mix). Divide the batter evenly among the 4 prepared muffin cups.

 

Step 3) Place the muffin pan on a baking sheet. Bake for about 8-10 minutes, just until the tops of the cakes no longer jiggle when the pan is lightly shaken. Remove the muffin pan from the oven. Let stand for 10 minutes.

 

Step 4) Turn the muffin pan over and gently tap the bottom, the cakes should pop out, place them on serving plate’s right side up. Dust with confectioners’ sugar and serve with whipped cream if desired.

 

STEP 5) Enjoy!