I am obsessed with these cakes.
In fact, when I posted a preview picture to Twitter  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 ), 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.