You can prepare the batter through step two up to two hours ahead, then cover and refrigerate. Before baking, uncover and bring the batter to room temperature.
Ingredients
serves 44 tablespoons unsalted butter, at 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 (page 363; optional)
Step 1
Preheat the oven to 400°F. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
Step 2
In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.
Step 3
Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from the oven; let stand for 10 minutes.
Step 4
To serve, turn out the cakes, and place on serving plates, top sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.
melting chocolate
Step 5
Place finely chopped chocolate in a heat-proof bowl set over a pan of gently simmering water; stir until just melted.Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.










