2 Tbsp. cocoa
1/2 c. unsalted butter
8 squares bittersweet or semi sweet chocolate
-- coarsely chopped
1 c. sugar
2/3 c. flour
Lightly butter a 12 cup muffin tin. Sift cocoa, then use to
'flour' butter muffin tin, as you would for a floured cake pan. Shake
to make sure the cups are evenly covered, shake out excess. Preheat oven
to 400 deg.. Melt butter and chocolate in a small saucepan over LOW heat,
stirring until smooth, from 4-5 min. (or micro. on med. power stirring
a couple of times 2-3 min.)
Separate 4 eggs, save whites for another use. Put the yolks into a large mixing bowl, add remaining 4 eggs and beat until light in color 4-5 min. Then while whisking constantly, pour in warm chocolate mixture. When smooth, gradually beat in flour until just combined.
Dividing equally, pour batter into prepared muffin tins. Bake until sides are crusty but centers are still soft, about 10 min. Do NOT OVER BAKE. Remove from oven. Let stand for 5 min. during which time cake centers will become flattened and appear to fall.
Run a knife around the edges and using a fork to help get underneath, remove each cake from the tin and invert onto a heat proof serving plate. Serve hot with a few berries and softy whipped cream or ice-cream.
To MAKE AHEAD, cool baked cakes on a rack, wrap and refrigerate for up to 2 days or freeze. To reheat, remove wrappings and place bottom side up on a plate. Microwave each for 30-45 seconds or heat uncovered on a baking sheet in a preheated oven 450 deg. for 4 min. Do not overheat.