Instructions: Preheat oven to 350 degrees. Butter and flour 6 (1/2-cup) muffin tins.

In a metal bowl set over a pan of simmering water, melt chocolate with butter, whisking until smooth. Remove bowl from heat and whisk in sugar. Whisk in eggs, 1 at a time, and add remaining ingredients, whisking until combined well.

Divide batter among prepared tins and bake in middle of oven until a tester comes out clean, 20 to 25 minutes.

Turn cakes out onto a rack and serve warm or at room temperature with accompaniments.

This recipe yields 6 small cakes.

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