Mini Molten Chocolate Cakes

Hey, so this is my third post and I realized I haven't posted any chocolate recipes yet...and chocolate is part of the blog name! So I decided to make a mini version of Martha Stewart's Molten Chocolate Cake. I've made it many times before, and it's a family favorite. Molten cakes are basically half-baked cakes, so they have a solid outside but a molten, gooey, delicious inside! The recipe is actually incredibly easy; I think the hardest part is making sure you don't over bake them. I love cutting into a chocolate molten cake and seeing all the gooey chocolate oozing out onto the plate! The trick is definitely in the baking time - I over baked it once, and it came out as a really moist chocolate cake (which was still delicious).

For this recipe, you need bittersweet chocolate - I would recommend using anywhere between 70% and 90% cocoa content. I used 90% and it's not very sweet, so use a lower percentage if you want something sweeter.

Lindt 90% Cocoa

The original recipe makes 6 standard muffin sized molten cakes, and made 20 mini muffin sized molten cakes for me (it may vary depending on the size of your muffin tin). Make it in two batches if your muffin tin only holds twelve.

buttered and sugared mini muffin cups :)

I would start with melting the chocolate in a double boiler and setting it aside to cool.

The chocolate starting to melt in my makeshift double boiler.

Then you cream the butter and sugar, add the eggs one at a time, and beat in the flour and salt. Lastly, you mix in the cooled melted chocolate (make sure it has cooled completely so it doesn't cook the eggs..believe me, that's not a pretty sight).

Finished batter (I only made half, so that's why there's not much).

Now, you pop it in the oven and five minutes later you have twenty mini molten cakes! Keep a close watch it, because you want to avoid over baking it.

The centers should still look moist and unbaked like this.

I think these molten cakes taste best after being left in the fridge overnight. When you bite into it, you get the same moist chocolate cake-y outside, but the center is creamily solid chocolate and it's sooo good! If you want it served warm, pop it in the microwave for twenty seconds and when you cut into it, it's this nice gooey center. But I still think it's better served cold. :)

ooey gooey center :)

Mini Molten Chocolate Cakes

Adapted from Martha Stewart

8 ounces bittersweet chocolate (with anywhere between 70% and 90% cocoa content)

4 tablespoons unsalted butter, plus more for muffin tins

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all purpose flour (I used white whole wheat and it turned out fine.)

1/4 teaspoon salt

Powdered sugar, for dusting (optional)

Whipped cream, for serving (optional)

Preheat oven to 400°F and use a brush to generously butter 20 mini muffin cups. Dust with granulated sugar and shake off excess. 

Using a double boiler or a bain marie, melt the chocolate and set aside to cool completely. 

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. 

Crack in the eggs one at a time and beat well after each addition.

With the mixer on low speed, beat in the flour and salt until just combined.

Pour in the cooled melted chocolate until just combined.

Place the muffin tin on a baking sheet; bake until tops no longer jiggle when the pan is shaken - about 4 to 6 minutes. 

Take it out of the oven and let stand for five minutes before overturning onto a flat surface. 

Makes 20 mini molten cakes.

Serve warm out of the oven or cold out of the fridge with powdered sugar and whipped cream.