Molten Lava Cakes

Jen made these while we visited for Spring Break. They were delicious. Her ramekins were so cute and we all felt fancy eating out of them. We found that they were best after baking 17-20 minutes. They were all goo and no cake only baking the time on the recipe. We like cake with goo. So yum. Jen got the recipe from Our Best Bites.

4 T real butter
1/3 C sugar3 large eggs1/3 C flour1/4 t salt8 oz bittersweet chocolate*, melted
*8 ounces is about 1 1/3 C of bittersweet chocolate chips. Make the 1/3 cup a little over-full and you should be good
Additional Ingredients:conf. sugar for dustingsweetened whipped cream for serving
butter and sugar for preparing pans
You can either bake these in a muffin tin, in ramekins, or even a oven-proof mug. If you use a muffin tin you'll get 6 cakes and depending on the size of the ramekins you'll get 4-6.
Directions:Preheat oven to 400 degrees.
To prepare pans, use your fingers (or the butter wrapper) to rub butter in the muffin tins or ramekins. Sprinkle in some granulated sugar to coat the entire inner surface and tap out any extra and discard.
In a bowl with a mixer beat butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Combine flour and salt and slowly add it into the butter mixture just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.
Divide batter evenly among prepared muffin cups or ramekins and then place them on a baking sheet.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8-10 min for a muffin pan, and 10-12 for ramekins (we baked 17-20 minutes, you can experiment and find what you like). Remove from oven and let stand 10 min.
If using muffin tins, invert the tin and place an idividual cake on each serving plate. You can do the same with the ramekins, or just serve them as is. Dust with powdered sugar and serve with a dallop of sweetened whipped cream.