Yankee Mud Cakes

1. 1

   In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.

2. 2

   In a separate bowl, beat together the salt, vanilla, and the eggs, beating till smooth.

3. 3

   Add the confectioners sugar, and beat again till smooth; the mixture will start to build in volume.

4. 4

   Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light hot cocoa color.

5. 5

   Use vegetable oil pan spray to heavily grease 18 muffin or cupcake cups (3 6-cake pans).

6. 6

   Spoon the batter into the muffin cups, filling them right to the brim.

7. 7

   Refrigerate the cakes till they're thoroughly chilled; I refrigerated mine for 3 hours, though longer would be fine, too.

8. 8

   Preheat your oven to 450F.

9. 9

   Bake the cakes for 13 minutes exactly!

10. 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.

11. 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.

12. 12

    However, the cake should also appear well-set all around the edges.

13. 13

    When you've determined they're done, remove the cakes from the oven, and set the pan on a rack.

14. 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.

15. 15

    Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired.

* Per serving · 4 servings · Values may vary.