Molten Chocolate Cake
- 8 tbsp unsalted butter, room temperature (plus more for muffin tins)
- 2 2/3 cup chocolate chips, melted
- 1/2 cup sugar (plus more for muffin tins)
- 6 large eggs
- 2/3 cup flour
- 1 tsp vanilla
- 2 tsp cocoa powder (plus more for dusting)
- 1/2 tsp salt
- Powdered sugar, for dusting
- 1
Preheat oven to 400 degrees. Generously butter 12 cups of a standard muffin tin. Dust with cocoa powder, and tap out excess. Set aside.
- 2
In a large bowl, cream the butter and sugar with a hand mixer until fluffy. Add eggs one at a time, beating well after each addition. Gradually beat in flour and salt until just combined. Stir in chocolate until evenly incorporated.
- 3
Divide batter evenly among prepared muffin cups. Bake for 8-9 minutes, just until tops of the cakes no longer jiggle. Remove from oven and let stand 5 minutes.
- 4
Place a large baking sheet on top of the muffin tin. Hold both pans together and flip them to invert cakes onto the baking sheet. Quickly transfer to serving plates, bottom sides up. Dust with powdered sugar. Serve immediately.
- 2