Ingredients
- 4 tablespoons unsalted butter, 70 degrees, plus much more for muffin tins
- 1/3 cup granulated sugar, plus much more for muffin tins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, melted
- Confectioners' sugar, for dusting
- Whipped Cream . for serving
Directions
Preheat oven to 400 levels. Generously butter 6 glasses of a typical muffin tin. Dust with granulated sugar, and enter excess. Put aside.
Within the bowl of the electric mixer fitted using the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs individually, beating well after each addition. Using 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.
Place muffin tin on the baking sheet bake just until tops from the cakes no more jiggle once the pan is gently shaken, eight to ten minutes. Remove from oven let stand ten minutes.
For everyone, come out cakes, and put on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if preferred.
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