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1
In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.
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2
In a separate bowl, beat together the salt, vanilla, and the eggs, beating till smooth.
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3
Add the confectioners sugar, and beat again till smooth; the mixture will start to build in volume.
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4
Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light hot cocoa color.
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5
Use vegetable oil pan spray to heavily grease 18 muffin or cupcake cups (3 6-cake pans).
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6
Spoon the batter into the muffin cups, filling them right to the brim.
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7
Refrigerate the cakes till they're thoroughly chilled; I refrigerated mine for 3 hours, though longer would be fine, too.
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8
Preheat your oven to 450F.
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9
Bake the cakes for 13 minutes exactly!
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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.
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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.
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12
However, the cake should also appear well-set all around the edges.
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13
When you've determined they're done, remove the cakes from the oven, and set the pan on a rack.
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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.
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15
Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired.
