4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup cane sugar
3 large eggs
3/4 teaspoon Vanilla Bean Paste or 2 teaspoons Rain’s Choice pure Vanilla Extract
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces good quality bittersweet chocolate, melted (Guittard is good)
Confectioners’ sugar, for dusting
Whipped Cream and fresh berries for serving
Preheat oven to 400 degrees. Generously butter 6 – 8 cups of a standard muffin tin. If you would prefer, you can use ramekins. Set aside.
Using an electric mixer, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Add pure vanilla paste or extract.
With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream and fresh berries if desired.
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