Ingredients
4 Tbs unsalted butter at room t, plus more for muffin tins
1/3 c sugar, plus more for muffin tins
3 large eggs
1/3 c flour
1/4 tsp salt
8 oz bittersweet chocolate, melted
Preparation
400F. Butter 6 muffin cups. Dust with sugar.
With electric mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Reduce speed and beat in flour and salt. Beat in chocolate. Divide batter among muffin cups.
Place tins on a baking sheet, bake until cakes no longer jiggle when tin is shaken, 8-10 min. Let cool 10 min.
Turn out cakes, bottom sides up. Dust with confectioners’ sugar.
