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