Molten Chocolate Cakes

A quick and easy way to satisfy your chocolate craving, this dessert can actually be a mid-week treat. It requires about 15 minutes of prep time, bakes in even less and provides the special chocolate fix we all need from time to time (if not daily); note that you can even prepare the batter up to two hours in advance, cover, refrigerate it, and bring it back to room temp just before baking.

This recipe for Molten Chocolate Cakes comes from Great Food Fast, a book filled with “everyday food, from the kitchens of Martha Stewart Living”.

You’ll need:

  • 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 bittersweet chocolate, melted
  • Confectioners’ sugar, for dusting
  • Whipped Cream, for serving


  1. 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.IMG_5022

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. IMG_5023IMG_5024Add eggs one at a time, beating well after each addition. IMG_5025IMG_5027With the mixer on low speed, beat in flour and salt until just combined. IMG_5028Beat in chocolate until just combined. IMG_5029IMG_5030Divide batter evenly among prepared muffin cups.IMG_5032

  3. Step 3

    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.IMG_5033IMG_5035

  4. Step 4

    To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

    Slightly overbaked :-( but still delicious...
    Slightly overbaked 😦 but still delicious…

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