Chocolate lovers delight at this intensely rich and decadent dessert.

Original recipe from Martha Stewart.com

Chocolate Lava Cake

Serves 6

• 4 tablespoons unsalted butter, room temperature
• ⅓ cup granulated sugar
• 3 large eggs
• ⅓ cup all-purpose  flour
• ¼ teaspoon salt
• 8 ounces bittersweet chocolate, melted

1) Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. 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 muffin cups.

3) 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.

4) To serve, turn out cakes, and place on serving plates, bottom sides up. Serve with desired toppings.