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Makes : 12 small cakes

2 tablespoons unsweetened cocoa
1/2 cup unsalted butter
8 squares (8 ounces) bittersweet or semisweet chocolate, coarsely chopped
8 eggs
1 cup granulated sugar
2/3 cup all-purpose flour
Garnish: Berries and softly whipped cream

Lightly butter 12 cups of a muffin tin. Sift cocoa, then use to dust buttered cups as you would cake pans. Shake cups to ensure an even coating. Shake out excess. All of the cocoa will not be used. Preheat oven to 400F. To microwave, place butter and chocolate in a bowl. Microwave on medium power, stirring once, until butter is melted, from 2 to 3 minutes. Stir until smooth. Or melt butter and chocolate in a small saucepan set over low heat, stirring occasionally until mixture is smooth, from 4 to 5 minutes.
Placing yolks into a large mixing bowl, separate 4 eggs, saving four whites for another use. Add remaining 4 whole eggs and sugar. Beat with a whisk or electric mixer until lighter in color, from 3 to 5 minutes.
Then while whisking constantly, pour in warm chocolate mixture. When smooth, gradually beat in flour until just combined. Dividing equally, pour batter into prepared muffin tin. Bake in center of 400F oven until sides are crusty and resemble a muffin, but centers are still soft, about 10 minutes. Do not overbake. Remove from oven. Let stand 5 minutes during which time cake centers will become flattened and appear to fall.
Then run a knife around edges. Using a fork to help get underneath, remove each cake from tin and invert onto a heat-proof serving plate. Serve hot with a few berries and softly whipped cream.

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