Molten Chocolate Lava Cake

We had to hold off on the shrimp & grits to give you the molten lava cake we made on Valentine's Day. For some reason I always assumed you put a special chocolate in the center that doesn't quite melt all the way. Who knew it's all the same chocolate?! Oh and I must warn you, this doesn't fit into the healthy category - but it's totally worth it! This recipe is super quick & easy and is perfect for a special meal. I think it's going to be our new Valentine's Day tradition. If you don't have ramekins, you can use 6 cups of a standard muffin tin instead. We just melted the chocolate chips in the microwave to save time, but feel free to use a double broiler instead. If you have leftovers, store them in the fridge, then zap them in the microwave for 15-30 seconds and you have a melty chocolate treat all over again! Modified from Martha Stewart. Up next, shrimp and grits!

Ingredients

• 4 tablespoons unsalted butter, room temperature, plus more for ramekins
  
• 1/3 cup granulated sugar, plus more for ramekins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate chips, melted
• Confectioners' sugar, for dusting
• Whipped Cream, for serving (optional)
  

Directions

1. Preheat oven to 400 degrees. Generously butter 4 ramekins. Dust with granulated sugar, and tap out excess. Set aside.
2. 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 ramekins.
3. Place ramekins 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
4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.