I don't eat a lot of chocolate, but as soon as I saw this recipe, I knew this would be a great dessert for Valentine's Day. I ended up using Ghiradelli chocolate and turned out to be a great decision. I'm not sure what was happening with my camera that day, but please take my word for it that this dessert is incredible and needs to be made right away!
Source: Confections of a Foodie Bride, adapted from Everyday Food
8 oz semisweet or dark chocolate, chopped
4 Tbsp butter, room temp
1/3 cup sugar
1 tsp vanilla
1/3 cup flour
1/4 tsp salt
Preheat oven to 400. Spray 6 wells (and the surrounding tops) of your muffin tin with baking spray.
Melt the chocolate and set aside. Beat the butter and sugar on medium-high together for ~3 minutes, until light and fluffy. 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; I left less than 1/4 inch space). Bake for ~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 whipped cream, ice cream, confectioner’s sugar… or just a fork!