To Die For: Molten Lava Cakes

Ok, this right here, will make you a rockstar...keep this one, and make it often...well not too often if you care anything about your arteries...but I am serious, this is that good! Molten Lava Cakes:

This is now one of my go-to recipes. Takes only a few ingriedients, and I usually have all of these on hand.

I make this with a mix of milk and dark chocolate, and I also added 1 tsp. of espresso powder to the batter. This is an Ina Garten trick, she says it enhances the chocolate...and I totally agree.

You can make it earlier in the day, pull it out of the fridge 15 minutes before you bake them (just so they aren't so cold before you put them in the oven to bake) and they are wonderful! People go CRAZY for these little cakes. What I love about them is that they cook up in cupcake pans...so you only have to make a small batch, it is a very manageable recipe, and totally 5 Star - a MUST TRY!

Molten Lava Cakes
from Martha Stewart Everyday Food's book, "Great Food Fast."

Ingredients

Serves 6
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.
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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, or ice cream like I did, if desired.