Molten Chocolate Cakes

41 Ratings
  • 5 10
  • 4 17
  • 3 6
  • 2 4
  • 1 4

You can prepare the batter through step two up to two hours ahead; refrigerate, covered. Before baking, uncover, and bring batter to room temperature.

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Recipe Summary

prep:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 400 degrees. Generously butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.

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  • In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.

  • Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

  • To serve, turn out cakes, and place on serving plates. Dust with confectioners' sugar, and add a dollop of whipped cream, if desired.

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Reviews (5)

41 Ratings
  • 5 10
  • 4 17
  • 3 6
  • 2 4
  • 1 4
Martha Stewart Member
10/14/2010
These are the best "lava cakes" I've made. The recipe is uncomplicated and finished product always perfect.
Martha Stewart Member
11/27/2008
Yum - these turned out great! They were even easier after watching the video segment: http://www.marthastewart.com/recipe/molten-chocolate-cake?xsc=stf_MSLO-RECIPE
Martha Stewart Member
08/25/2008
these are the best molten cakes I've ever made. It takes no time at all!! Cook for full 10 minutes.
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Martha Stewart Member
08/12/2008
Great! And very easy to make. Served it with ice-cream and it worked really well!
Martha Stewart Member
12/30/2007
Good, but nothin to die for.
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