molten chocolate cake

My sister made this delicious molten chocolate cake the other night. It wasn't as oozy as it should have been because it was slightly overbaked but the inside was pudding-like, rich and delicious. I can't wait to make it again and get the ooze factor.

molton chocolate cake (my sister found this recipe at MarthaStewart.com)

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 serivng

raspberries, for garnish

Preheat oven to 400. 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 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 side up. Dust with confectioners' sugar and serve with whipped cream if desired.