Yesterday a friend mentioned that January 27th is National Chocolate Cake Day (thanks, Jennifer!). Hopeful, but still a little skeptical, I googled it and found this fun calendar that lists all kinds of holidays you've never heard about before. I decided I couldn't pass by this day without a proper celebration, and so I made one of my favorite recipes: Molten Chocolate Cakes. I love these not only because they're delicious and rich and uber-chocolatey, but also because they have built-in portion control as the recipe only makes 6 muffin-size cakes. Serve them warm, with a small scoop of ice cream if you like. Today is apparently also Mozart's birthday, so be sure to enjoy a concerto or two while sating your chocolate craving!Molten Chocolate Cakes
Serves 6
(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.
