Chocolate Truffle Cakes

5 Tbsp unsalted butter, plus more for muffin tin

1 Tbsp all purpose flour, plus more for dusting

14 oz semisweet chocolate (Ghirardelli is good for this)

2 Tbsp sugar

2 large eggs

¼ tsp salt

(1) Preheat oven to 375. Generously butter a standard 6-cup muffin tin. Dust with four, tapping out excess; set aside

(2) Put chocolate, butter and 1-Tbsp sugar in a medium heat proof 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.

(3) Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture, ¼ cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick)

(4) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out on wire racks; reinvert and let cool.

(5) For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap and refrigerate. Serve them chilled or at room temperature. (Sandy said to microwave about 20-25 sec if chilled)

Martha Stewart Living, November 2004