butter and sugar for dusting tins
4 Tbsp. butter, softened
1/3 c. sugar
1 c. flour
8 oz. semisweet chocolate
Take a regular-sized muffin tin and butter six of the cups. Drop a little spoonful of sugar into each cup. Do the shimmy shimmy shake to coat the bottoms and sides of each buttered cup with sugar. Do this over the sink, it can be an awful mess. Dump out any sugar that doesn't adhere to the butter. Set aside prepared pan.
Cream butter and sugar until well blended. If you're using a stand mixer, leave it mixing and go melt the chocolate.
Place chocolate in a microwave-based bowl. Heat on high for 30 seconds, stir. (Use a silicon-based spatula; rubber ones will melt in the hot chocolate. Eww.) Heat an additional 30 seconds, stir. Continue to heat in 30 second intervals until chocolate is melted.
Add flour to creamed butter and sugar. Add eggs, one at a time. Beat until well blended. Remove from mixer and add chocolate by hand, beating until well blended and smooth.
Add chocolate mixture to prepared pan, making sure to distribute it evenly among the six cups.
If your guests aren't ready for dessert yet, stop here and pop it in the refrigerator.
When you're ready, place cakes in 400 F oven for 10 min.
Remove from oven and allow to cool ten minutes. Turn out onto a cutting board. Place on individual dishes and garnish as desired...ice cream and mint? whipped cream and a strawberry? the ubiquitous raspberry drizzle? powdered sugar?
Add a nice cup of coffee and it's an elegant, rich, delightful end to a lovely meal. You needn't tell them it was so easy to make that you helped your kindergartener do it, since he's not allowed to use the oven by himself...
Submitted by Gretchen Grant Contributed on: and modified on Monday March 28th, 2011