Every Valentine's Day menu needs the perfect dessert. One that can wow and dazzle and yet is so simple to make, you don't have to spend every moment of your date in the kitchen. These molten chocolate cakes fulfill both requirements with one additional benefit: they are mouthwateringly delicious! And of course, there is whipped cream involved, and we all know how fun that can be.
Molten Chocolate Cakes from Martha Stewart
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup granulated sugar, plus a few tablespoons for muffin tins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, melted
- Confectioners' sugar
- Whipped cream
Preheat your oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess.
Using an electric mixer, cream together the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each egg.
With the mixer on low speed, beat in flour and salt until just barely combined. Beat in melted chocolate until just combined. Divide batter evenly among prepared muffin cups.
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 and let cool 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and top with a generous helping of whipped cream. Garnish with strawberries or other yummy fruit.
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