Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Molten Chocolate Cake 3.7 (671) 29 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 28, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious dessert recipe for Molten Chocolate Cake comes from Everyday Food's book, "Great Food Fast." Ingredients 4 tablespoons unsalted butter, room temperature, plus more for muffin tins ⅓ cup granulated sugar, plus more for muffin tins 3 large eggs ⅓ cup all-purpose flour ¼ 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. 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, if desired. Rate it Print