Molten Chocolate Cake

Directions

1. 1
   Preheat the oven to 450 degrees.
2. 2
   Grease a 9-inch round cake pan or eighteen muffin cups with butter or margarine, and lightly dust them with cocoa powder.
3. 3
   Tap out the excess cocoa.
4. 4
   Melt together the butter and the chocolate in the top of a double boiler.
5. 5
   Remove from the heat, and let cool for about 10 minutes.
6. 6
   Beat together the eggs and granulated sugar in the bowl of an electric mixer set on medium-high speed until pale yellow.
7. 7
   Lower the speed, and pour in the chocolate.
8. 8
   Add the flour and salt, and mix gently until just combined.
9. 9
   Do not overbeat.
10. 10
    Pour the batter into the cake pan, or divide evenly among the muffin tins, filling them about half full.
11. 11
    (At this point, you can cover and refrigerate the batter for several hours or overnight; make sure to leave time to bring to room temperature before baking.)
12. 12
    Bake for about 10 minutes for the muffins or about 20 for the cake.
13. 13
    The center should still be soft, but the sides dry and set.
14. 14
    Let cool for a few minutes before running a knife around each tin and inverting the cakes onto a cookie sheet.
15. 15
    Quickly turn each cake onto a large platter or individual serving plates.
16. 16
    Serve sprinkled with confectioners sugar, and garnish with fresh berries.