Prep time: 10 minutes
Bake time: 8-10 minutes
Cooling time: 10 minutes
Total time: 28-30 minutes
Servings: 6 individual cakes
4 tablespoons unsalted butter, at room temperature, plus a little more for muffin tins
1/3 cup sugar, plus a little more for muffin tins
1/3 cup flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
powdered sugar, for dusting (optional)
1. Preheat oven to 400°F. Use your fingers or a brush to butter 6 cups of the muffin pan.
2. Sprinkle with granulated sugar.
3. Tap out the excess over the sink and set aside.
4. Melt chocolate using a double boiler.
Mmmm, can you smell that smell…that smelly smell that smells…insanely chocolatey?
TIP: Make your own double boiler by placing a heat-proof bowl over a pan of simmering water. Or microwave the chocolate on medium (50% power) for 1-1 1/2 minutes, then stir until smooth. The melted bits will melt the solid ones; trust me. If the chocolate is not melted, microwave in 15-second intervals, stirring well after each time.
5. On medium speed, cream butter and sugar until light and fluffy.
6. Add eggs one at a time and beat well after each addition.
7. On low speed, beat in flour and salt until just combined.
8. Do the same with the melted chocolate.
9. Pour batter evenly among the 6 prepared muffin cups.
10. Bake just until the tops of the cakes no longer jiggle, about 8-10 minutes. To test this, shake the pan gently; if the consistency of the batter looks and acts like pudding, it needs some more baking. When done, remove from oven and let stand for 10 minutes (yes, it’s torture to wait, but yes, it’ll be worth it).
To serve: turn out cakes (either side up looks beautiful), dust with powdered sugar and maybe add a little ice cream if you’re feeling fancy.
Recipe from the one and only Martha Stewart.
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