For extra-fudgy results, make these cakes 1 day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.

　　

Ingredients

Makes 6 individual cakes

　　5 tablespoons unsalted butter, plus more for the 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

　　

Step 1

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

　　

Step 2

Put the 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 the eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift the flour and salt into the egg mixture; pulse to combine. Add the chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

　　

Step 3

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.