Blind Baking-Misadventures in Molten Chocolate Cake

I have about one month left in this apartment until we move into our glorious new home. This apartment has absolutely no light (natural, indirect, fixtures.) My range light has been out since we've moved in and last night as I was cooking the overhead kitchen light (one of two light fixtures in the whole apartment) went out. So my efforts in making the molten chocolate cake was hindered.

It actually is a quick and very good recipe. If I could have seen the cakes no longer jiggle I would have pulled them out sooner. Needless to say they were not as molten as I would have liked. My chief taste tester (the hubby) liked them and asked how I melted chocolate chips in the middle-so at least someone was impressed with them.

Molten Chocolate Cakes
from: Good Food Fast
serves 4

4 T. butter, plus more for pan
1/3 c. sugar, plus more for pan
3 eggs
1/3 c. flour
1/4 t. salt
8 oz. chocolate, melted
confectioners sugar

Preheat oven to 400 degrees

1. Butter 4 cups in a standard muffin tin, dust with granulated sugar tapping out excess
   
2. Cream sugar and butter together until fluffy.
3. Add eggs one at a time, beat until incorporated
4. Add sifted flour and salt, mix until incorporated
5. Stir in melted chocolate
6. Pour into cupcake pan
7. Bake at 400 for 8-10 minutes or just until tops of cakes no longer jiggle when the pan is lightly shaken. Remove from oven, let rest for 10 minutes

To serves, turn out the cakes and place on serving plates; top sides up. Dust with confectioners sugar and serves with whipped cream, if desired.