Molten Chocolate Cakes

• 4 tablespoons unsalted butter, at 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 (page 363; optional)

1. Preheat the oven to 400F.
2. Generously butter 4 cups of a standard muffin tin.
3. Dust with granulated sugar, and tap out excess.
4. Set aside.
5. In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. With the mixer on low speed, beat in the flour and salt until just combined.
8. Beat in the chocolate (do not overmix).
9. Divide the batter evenly among the prepared muffin cups.
10. 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 to 10 minutes.
11. Remove from the oven; let stand for 10 minutes.
12. To serve, turn out the cakes, and place on serving plates, top sides up.
13. Dust with confectioners sugar, and serve with whipped cream, if desired.
14. Place finely chopped chocolate in a heat-proof bowl set over a pan of gently simmering water; stir until just melted.

unsalted butter, sugar, eggs, flour, salt, bittersweet chocolate, confectioners sugar, cream

Taken from www.epicurious.com/recipes/food/views/molten-chocolate-cakes-383374 (may not work)