You can prepare the batter through step two up to two hours ahead, then cover and refrigerate. Before baking, uncover and bring the batter to room temperature.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
Step 2
In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not overmix). Divide the batter evenly among the prepared muffin cups.
Step 3
Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from the oven; let stand for 10 minutes.
Step 4
To serve, turn out the cakes, and place on serving plates, top sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.
melting chocolate
Step 5
Place finely chopped chocolate in a heat-proof bowl set over a pan of gently simmering water; stir until just melted.
