Yankee Mud Cakes

Directions

1. 1
   In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.
2. 2
   In a separate bowl, beat together the salt, vanilla, and the eggs, beating till smooth.
3. 3
   Add the confectioners sugar, and beat again till smooth; the mixture will start to build in volume.
4. 4
   Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light hot cocoa color.
5. 5
   Use vegetable oil pan spray to heavily grease 18 muffin or cupcake cups (3 6-cake pans).
6. 6
   Spoon the batter into the muffin cups, filling them right to the brim.
7. 7
   Refrigerate the cakes till they're thoroughly chilled; I refrigerated mine for 3 hours, though longer would be fine, too.
8. 8
   Preheat your oven to 450F.
9. 9
   Bake the cakes for 13 minutes exactly!
10. 10
    An instant-read thermometer inserted into the center will read in excess of 165F when I measured it, the temperature had risen to 185F and was still climbing.
11. 11
    If you don't have a thermometer, poke open the top of one cake with a sharp knife tip; you should see molten batter inside.
12. 12
    However, the cake should also appear well-set all around the edges.
13. 13
    When you've determined they're done, remove the cakes from the oven, and set the pan on a rack.
14. 14
    Set your timer for 5 minutes; when the timer goes off, run a dull (butter) knife around the edge of each, and very carefully lift them onto a serving tray or onto individual serving plates.
15. 15
    Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired.