For extra-fudgy results, make these cakes 1 day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Recipe information
Yield
Makes 6 individual cakes
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
Step 2
Put the chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process the eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift the flour and salt into the egg mixture; pulse to combine. Add the chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
Step 3
Spoon the mixture into the prepared muffin tin, filling the cups three-quarters full; swirl the tops with the back of a spoon. Bake until the tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
