Molten Chocolate Cake
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
¼ teaspoon cayenne pepper
1 teaspoon vanilla flavor
8 ounces bittersweet chocolate, melted
confectioners' sugar, for dusting (10x sugar)
whipped cream or ice cream, for serving
Preheat your oven to 400°F. Butter 6–6oz oven proof ramekins. Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
Cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the melted chocolate, and beat until combined. Divide the batter among the ramekins 1/4 cup measure, or until 3/4 full. The cakes will rise some, so make sure you leave extra room.
Put the ramekins into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcake. Remove the ramekins from the oven, and let it sit for 10minutes before turning the cakes out.
Place them wide side down onto a plate, dust with confectioner's sugar, and serve with whipped cream or ice cream.