CHOCOLATE MELTING CAKE---YUM!!!

4 T butter at room temperature, plus more for muffin tins
1/3 C. sugar, plus more for muffin tins
3 large eggs
1/3 C. flour
1/4 t. salt
8 ounces bittersweet chocolate, melted
confectioner's sugar for dusting
whipped cream for serving (optional)

Preheat over to 400 degrees. Generously butter 4 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, beat in the flour and salt until just combined. Beat in the chocolate (do not over mix). Divide the batter evenly among the prepared muffin cups.

Place the muffin tin on a baking sheet; bake just until the tops of the cakes no longer jiggle when the pan is lightly shaken, 8-10 minutes. Remove from the over; let stand for 10 minutes.

To serve, turn out cakes, and place on serving plates, top sides up. Dust with confectioner's sugar and serve with whipped cream, if desired.

Tip: To melt the chocolate, place finely chopped chocolate in a heat-proof (glass) bowl set over a pan of gently simmering water; stir until just melted. DO NOT MICROWAVE!