Molten Chocolate Cakes

Okay, I'm definitely holding my breath, but I think my trusty computer might make it after all. It has been requiring a bit more TLC than normal, but hopefully with a bit of pampering it will pull through for me afterall...please!

I love these cakes for so many reasons. They're rather impressive, a bit fancy and great for entertaining. But, they're also great when you're a lazy baker like me. They require very few ingredients, all thrown into the same bowl, mixed and poured into muffin tins, and voila! Delicious chewy cake on the outside, rich, molten chocolate pouring out of the inside. Serve with ice cream, and you'll have a happy crowd on your hands. Plus, the fact that they're fairly small won't make you feel TOO guilty when you have more than one!

Molten Chocolate Cakes
Great Food Fast, By Martha Stewart

Ingredients

4 tablespoons unsalted butter at room temperature, with extra for greasing muffin pan
1/3 cup granulated sugar, with extra for dusting pan
3 large eggs
1/3 cup all purpose flour
1/4 teaspoon salt
8 oz bittersweet chocolate, melted

Directions

1. Preheat the oven to 400F. 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 the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.

3. Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes. Remove from oven; let stand for 10 minutes.

4. To serve, turn out the cakes and place on serving plates, top sides up.