Can be prepared in 45 minutes or less.

Makes 24 miniature cakes.

INGREDIENTS

  • 3 ounces fine-quality bittersweet chocolate (not unsweetened),
    chopped
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup miniature semisweet chocolate chips (about 3 ounces)
  • confectioner’s sugar for sifting over cakes

    DIRECTIONS

    Preheat oven to 375°F. and generously butter twenty-four
    1/8-cup muffin tins (about 1 1/2 inches across top and 3/4 inch
    deep).

    In a metal bowl set over a pan of barely simmering water melt
    chocolate and butter, whisking until smooth. Remove bowl from heat
    and whisk in granulated sugar and vanilla. Add flour and salt,
    whisking until just combined, and whisk in eggs, 1 at a time,
    whisking well after each addition.

    Fill each tin about three-fourths full with batter and sprinkle
    about 1 teaspoon chips over each cake.

    Bake cakes in middle of oven 12 to 15 minutes, or until a tester
    comes out with crumbs adhering to it. Turn cakes out onto a rack
    and cool. Cakes may be made 4 days ahead and kept in an airtight
    container at room temperature. Sift confectioners’ sugar over
    cakes.