8 ounces semisweet baking chocolate
12 cup butter, room temperature
3 large eggs, room temperature
23 cup sugar
1 pinch salt
2 tablespoons flour
Set oven to 350 degrees. In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth. In a bowl, whisk together egg, sugar and salt until yellow and light. Whisk in the melted chocolate batter to combine. Add in the flour until thoroughly combined. Grease or butter 8 cupcake tins. Evenly divide the batter between each tin. At this point you can refrigerate and bake later. Bake for about 12 minutes, just until the tops crack. Remove the cakes from the oven. With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside-down on the foil. Carefully turn right-side up and place on a plate. Serve immediately.