Molten Lava Cakes

I've had these before at a friends house, but never made them until last night. I was so scared they wouldn't turn out, but they did and I could have eaten like 5 of them. I didn't have enough ramekins for everyone so I used muffin tins and it worked great! Some had vanilla ice cream with it, some had whipped cream...I had both :) This came from ourbestbites.com

Ingredients:

4 T real butter

1/3 C sugar
3 large eggs

1/3 C flour
1/4 t salt
8 oz bittersweet chocolate*, melted

*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good

Additional Ingredients:
powdered sugar for dusting

sweetened whipped cream for serving

butter and sugar for preparing pans

You can either bake these in a muffin pan, in ramekins, or even oven-proof

mugs. If you use a muffin tin you’ll get 6 cakes and depending on the size of the ramekins you’ll get 4-6.

Directions:
Preheat oven to 400 degrees. To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra discard.

In a bowl with a mixer beat the 4 T butter and 1/3 C sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don’t over mix.

Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet. (If using ramekins you’ll want them not quite 3/4 full)

Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins. Remove from oven and let stand 10 min.