Chocolate Truffle Cake

Martha Stewart Living, 2004

Makes 6 servings

    5 tablespoons unsalt butter + more for muffin tin              
    1 teaspoon flour + more for dusting                            
    14 ounces semisweet chocolate chips chopped                    
    2 tablespoons sugar                                            
    2 lg. eggs                                                     
    1/4 teaspoon salt                                              

PREP TIME: 20 MIN./TOTAL TIME: 40 MlN

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.

Preheat oven to 375°. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.

Put chocolate, butter, and 1 tablespoon sugar in a med. 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 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 1/4 cup at a time; pulse each addition until  combined, about 1O times. (Batter will be thick.)

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 onto wire racks; reinvert, and let cool.