Molten Chocolate Cakes
(From Martha Stewart)
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 tsp. salt
8 ounces bittersweet chocolate, melted and slightly cooled
Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Sprinkle with sugar and tap out excess. Set aside.
Cream butter and sugar until light and fluffy (about 3 minutes). Add eggs, one at a time, beating after each one. With mixer on low, beat in flour and salt until just combined, scraping down sides as needed. Fold in chocolate (batter will look curdled). Divide batter evenly among prepared muffin cups.
Bake just until tops of cakes are set, 10-12 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes onto serving plates. Dust with confectioner's sugar and add a scoop of ice cream if desired.