Adapted from marthastewart.com
4 tablespoons butter, softened, plus more for muffin tins
1/3 cup natural cane sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
¼ teaspoon vanilla
8 oz bittersweet chocolate, melted
Optional: vanilla ice cream, strawberries, raspberries, etc.
- Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
- To serve, turn out cakes, and place on serving plates. Serve with vanilla ice cream and fruit, if desired.