Chocolate truffle cakes

image and recipe via martha stewart

Makes 6 individual cakes

• 5 tablespoons unsalted butter, plus more for muffin tin
• 1 tablespoon all-purpose flour, plus more for dusting
• 14 ounces semisweet chocolate, chopped
• 2 tablespoons sugar
• 2 large eggs
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
2. Put chocolate, butter, and 1 tablespoon sugar in a medium 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 10 times. (Batter will be thick.)
3. 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. (I usually do 17 min, my over bakes hot). Immediately turn out onto wire racks; reinvert, and let cool.

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.