As part of an ongoing Thursday project, I will be posting some recipes each week. I promise to move on to actual food, but this week features another dessert, a delicious chocolate molten cake. This recipe is also a Martha Stewart recipe, but one featured in her Everyday Food book. Those recipes live up to their billing, that they were designed to be simple and straightforward.
Here is the recipe:
Chocolate Molten Cake
Ingredients
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 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream , for serving
Directions
1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
3. 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; let stand 10 minutes.
4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
We use the whipped cream recipe very frequently to add a little zing to any pie or other confection. Here is the very simple recipe:
Whipped Cream
(Makes 2 cups.)
Ingredients
1 cup heavy cream
1 to 2 tablespoons granulated sugar
Directions
1. In a deep mixing bowl, beat the cream until soft peaks form.
2. Sprinkle sugar over cream; beat until soft peaks return. Do not overbeat. Whipped cream can be refrigerated, covered, for up to two hours before serving.
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