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recipe: chocolate sea salt molten cakes

I am obsessed with these cakes. 

In fact, when I posted a preview picture to Twitter [1] yesterday, my hashtag was #thebestthingihaveevermade.

And I wasn’t even exaggerating.  Not one bit.

Three of our good friends have birthdays really close to each other (including my fabulous sometimes-photographer, Kristen [2]), and they always throw a joint party, right after the holidays in January.  I volunteered to bring some goodies, so I had to come up with something seriously delicious. 

And…. yowza.  I’ve solidly decided to cover every dessert I make from now on with a light dusting of sea salt.  Something about that little bit of saltiness is so incredibly delicious in a dessert, and pair it with a super-rich, melted chocolate layer, and you’ve just created something that borders on perfection.  I was happy that I’d already volunteered these for the party, because I would have totally blown that New Year’s resolution of not eating entire batches of dessert.  Instead, I ate a very reasonable… um… three. 

And they were delicious.

Chocolate Sea Salt Molten Cakes

9 ounces semi-sweet chocolate
6 tbsp butter, softened
3 large eggs
1/2 cup sugar
1/2 cup flour
1 tsp vanilla extract
3 tbsp Kahlua
1/8 tsp sea salt, plus additional for the tops of the cakes


Preheat oven to 400 degrees. Butter two six-muffin tins, and dust the insides with sugar. 

On a double-boiler, melt chocolate until smooth, stirring to ensure everything melts.  Set aside to cool. 

In a separate bowl, cream together the butter, sugar, vanilla, salt, and Kahlua.  Add the eggs, one at a time, until all of them are incorporated.  Beat in the chocolate and flour and pour the batter into the muffin tins, about 3/4 full.  Sprinkle sea salt over the tops of the muffins.  Bake for 9-10 minutes, allow to cool, and turn cakes out onto serving plates.  Serve. 

Makes twelve mini cakes.