If there is only one recipe you try from this website, I suggest you make these molten chocolate cakes. The recipe is incredibly simple; a novice cook could make it successfully. I've made them several times at dinner parties, and they always get rave reviews. Who doesn't love warm, gooey chocolate? Although the recipe doesn't specify it, I usually make the batter before dinner and let the cakes sit in the muffin tins on the counter. About 20 minutes before dessert, I place them in the oven for baking. To take a look at the recipe, read more.


Molten Chocolate Cakes
From Martha Stewart

4 tbsp. 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 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

  1. Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
  3. 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.
  4. 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.
  5. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Serves 6.

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