Molten Chocolate Cakes

Martha's recipe of course.
I've been cooking these for years and they are the easiest, tastiest, most crowd pleasing dessert I know.  I realize that the "molten chocolate cake" is sort of 1980's, but I have never heard one person complain when this is set in front of them.  They lap it up and ask for more!  
Also, this dessert is impossible to mess up.  It's too easy to make, and even works when you mix it by hand and not with an electric mixer.  I always serve it with something dairy like, whipped cream is a favorite or ice cream is also amazing.  It's so rich it needs something to cut through all that melted chocolate.  Make it now!

4 tablespoons unsalted butter, 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

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. 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, if desired.

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