Molten Chocolate Cakes

I have the perfect desert for you to make any day of the year.  I made mine for Valentine's day and it was so yummy to come home to after dinner out with Cor.  These molten chocolate cakes will forever remind me of the cruise we took this summer with two other couples.  Such a fun time!  These chocolate cakes, served warm with vanilla ice cream, were one of the desert choices every night at dinner...and a few of us may or may not have ordered them every night.  They are literally irresistible.  Little did I know at the time, but they are also incredibly easy to make at home!  I mean like 10 minutes prep, 10 minutes cook, 10 minutes set up time and they're ready to go.  A molten chocolate cake is basically a small chocolate cake that has a warm melted center basically like chocolate sauce in the inside.  Oh it is soo good served warm w/ ice cream, I mean you just got to try it right away.  This is what it looks like to give you perspective on what you are missing in life:

The foodie bride did a series these past few weeks leading up to V-day showcasing chocolate deserts.  We all know I followed very closely :).  As soon as I saw this title come up on the right side of my blog I had to re-create the recipe ASAP, especially when she explained how easy they were to make!

Molten Chocolate Cakes
8 oz semisweet or dark chocolate, chopped (I used 1 1/3 cup semisweet chocolate chips)
4 Tbsp butter, room temp
1/3 cup sugar
3 eggs
1 tsp vanilla
1/3 cup flour
1/4 tsp salt
Preheat oven to 400. Spray 6-8 wells of a muffin tin with baking spray.  Melt the chocolate and set aside. Beat the butter and sugar on medium-high together for about 3 minutes, until light and fluffy (I didn't realize how light and fluffy this could get until I actually beat them together for 3 minutes - guess I'll do it longer next time I make cookies!).  Scrape down the sides and add 1 egg at a time, waiting until the egg is incorporated fully before adding the next one. Add vanilla. Switch mixer to lowest setting. Add the flour and salt and mix until just combined.  Add the melted chocolate and mix on low until thoroughly combined.
Fill each muffin tin almost to the top (the cakes will rise, but only very slightly). Bake for about 10 minutes. The cakes will look done on top and will jiggle if you give the pan a light shake. Remove from oven, let sit for 10 minutes. Place a plate on top of the muffin tin and invert to remove the cakes. Serve warm with ice cream.