Oh. My. Goodness.
You have never eaten anything so delicious. Never. I promise.
If you tried the recipe Chocolate Cake in a Mug before, go throw it out. Really. I’ll wait. Because after you try THIS recipe, you will never settle for that again.
I literally plan on stocking bittersweet chocolate in my cupboard so I can make these anytime I need a chocolate fix.
Ok, here’s the recipe…
Chocolate Lava Cakes
4 T unsalted butter, at room temp., 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
confectioner’s sugar, for dusting
whipped cream or vanilla ice cream, for serving (optional)
Preheat oven to 400 degrees. Generously (and I mean GENEROUSLY – you want these to come loose without breaking!!!) butter 5 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer, cream butter and granulated sugar until 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. Beat in chocolate (do not overmix). Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of cakes no longer jiggle when pan is lightly shaken, 7 – 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, top sides up. (I used a piece of aluminum foil to cover the other cakes and keep them in the tin while I turned out one cake at a time. It seemed to work pretty well.) Dust with confectioner’s sugar, and serve with whipped or ice cream if desired.
Try these out for your honey on Valentine’s Day – they are so delicious! Let me know what you think!