Chocolate Truffle Cakes

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Generously butter a standard 6-cup muffin tin.
3. 3
   Dust with flour, tapping out excess; set aside.
4. 4
   Put the chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth.
5. 5
   Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.
6. 6
   Process the eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes.
7. 7
   Sift the flour and salt into the egg mixture; pulse to combine.
8. 8
   Add the chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times.
9. 9
   (Batter will be thick.)
10. 10
    Spoon the mixture into the prepared muffin tin, filling the cups three-quarters full; swirl the tops with the back of a spoon.
11. 11
    Bake until the tops are springy to the touch, 18 to 20 minutes.
12. 12
    Immediately turn out onto wire racks; reinvert, and let cool.