Chocolate Molten Cake

Mark and I ate this every day on our cruise (both cruises we took together). Thanks once more to lindsey for the recipe!

(Lindsey says that muffin tins work just a well! Yay!)


Molten Chocolate Lava Cakes

Ingredients:
4 Tbsp real butter
1/3 cup sugar
3 large eggs
1/3 cup flour
1/4 tsp salt
8 oz bittersweet chocolate (I used Ghirardelli bittersweet chocolate chips and it's about 1 1/3 cup chocolate chips)
powdered sugar for dusting
whipped cream or ice cream (I did ice cream)
butter and granulated sugar for preparing pans

Directions:
Preheat oven to 400º. Prepare pans by using fingers (or butter wrapper) to rub butter in the muffin tins (maybe 4–6) or four ramekins. Sprinkle in some sugar to coat the entire inner surface and tap out any extra.
Melt chocolate in the microwave, heating for one minute, stirring, and then 20-second intervals until melted.
With a mixer, beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Slowly add flour and salt into the butter mixture until just combined. Stir in melted chocolate by hand, until just combined. Don't over-mix.
Divide batter evenly into muffin tins or ramekins (place ramekins on a baking sheet).
Bake until tops of cakes no longer jiggle when pan is lightly shaken, about 8–10 minutes for a muffin pan and 10–12 minutes for ramekins. Remove from the oven and let stand for ten minutes.
If using muffin tins, invert the pan. You can do this with the ramekins, too, or just leave them in. Dust with powdered sugar and serve with whipped cream or ice cream.

Enjoy!