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Ingredients
- 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 semi-sweet
- or bittersweet chocolate, melted
- Confectioners’ sugar, for dusting
- Fresh Whipped Cream, for serving
Details
Servings 6
Adapted from raisinghomemakers.com
Preparation
Step 1
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, top or bottom sides up.
Dust with confectioners’ sugar,
and serve with whipped cream, if desired.
Note: These cakes will rise beautifully as they bake (like a souffle), but once they are removed from the oven they will slowly deflate.
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