Molten Chocolate Cake

This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food’s book, “Great Food Fast.”

Ingredients

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
Confectioners’ sugar, for dusting
Whipped Cream, for serving

Directions

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

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.

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.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.

Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.