• Cooking spray
• Cocoa powder for muffin tins
• 2½ Tbsp unsalted butter, room temperature
• ⅓ cup sugar
• 2 large eggs
• 1 egg white
• ⅓ cup flour
• ¼ tsp salt
• 6 oz bittersweet chocolate, melted
• Confectioner’s sugar, for serving
• ¼ cup heavy cream, for serving

Preheat oven to 400º. Spray 6 cups of a muffin tin with cooking spray. Dust with cocoa powder and tap out the excess.

With a mixer, cream the butter and sugar until fluffy, about 1 minute. Add the eggs and the egg white one at a time, beating well after each. Lower the speed to low, and mix in the flour and salt until just combined.

Add the chocolate and mix, again, until just combined. Divide the batter evenly among the prepared muffin cups.

Bake just until the tops of the cakes no longer jiggle, when the pan is lightly shaken, 10 to 12 minutes. Remove from the oven, place on a cooling rack, and let rest for 5 minutes. Meanwhile, using a whisk or mixer, whip the cream.

With the help of a small spatula or spoon, invert the cakes onto serving plates; the bottom will now become the top. Don’t worry if they crack slightly. Just dust with confectioners’ sugar and serve with a dollop of whipped cream.