Table for More: Molten Chocolate Cake & Homemade Whipped Cream

The sweetest part of the Triple Date spread.  This was delicious and perhaps the best dessert I have ever made!  Except for the fact that one of them ended up on my jeans instead of onto the plate – make sure you let them sit to cool before flipping them out of the muffin tin.

Molten Chocolate Cake
Adapted from Martha Stewart’s Great Food Fast


  • 6 tbsp butter at room temperature + a bit more
  • 1/2 c. granulated sugar + a bit more
  • 4 eggs
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 12 oz. melted chocolate chips (1 bag)
  • Powdered sugar for dusting


  • Preheat over to 400° F.
  • Butter 6 cups of muffin tin very well.
  • Dust with granulated sugar, tap out excess, and put aside.
  • In an electric mixer, mix butter and granulated sugar.  Add eggs.  Beat in flour and salt just to combine.  Be careful not to overmix.
  • Divide batter into muffin cups.
  • Put muffin tin on a baking sheet.  Bake about 8 to 10 minutes, just until cakes no longer jiggle when tin is lightly shaken.
  • Let stand for 10 minutes for real :)
  • Turn out cakes onto serving plates.  Dust with powdered sugar and serve with whipped cream (see below).

Serves: 6 servings

Homemade Whipped Cream


  • 1 cup heavy cream
  • 2 tbsp granulated sugar


  • Pour heavy cream into deep mixing bowl.
  • Beat until peaks form in the cream.
  • Sprinkle in sugar and beat again until peaks re-form.
  • Yum!

Makes about 2 cups.


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