Servings: Muffin pans, ramekisn or mugs. Depending on size you'll get 6 to 8.

4 T. butter 4 T. butter
⅓ C. sugar ⅓ C. sugar
3 large eggs 3 large eggs
⅓ C. flour ⅓ C. flour
¼ t. salt ¼ t. salt
8 oz. bittersweet chocolate, melted (about a heaping ⅓ C. chips) 8 oz. bittersweet chocolate, melted (about a heaping ⅓ C. chips)
Powdered sugar to sprinkle on top Powdered sugar to sprinkle on top

Preheat oven to 400°. Prepare pans by using fingers or butter wrapper to grease insides of tins or ramekins. Sprinkle some granulated sugar to coat the entire inner surface and tap out any extra.
In bowl with mixer, beat the 4T. butter and ⅓ C. sugar until fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour and salt. Slowly add it to the butter mixture and beat just until combined. Stir in melted chocolate by hand, just until combined. Don't over mix.
Divide batter evenly among prepared pans/cups and then place them on a baking sheet. Pans should be not quite ¾ full.
Bake just until tops of cakes no longer jiggle when pan is lightly shaken, about 8 to 10 mnutes. Remove from oven and take off baking sheet; let stand 10 minutes. Do not overcook or inside will not stay slightly liquid.
To serve: Invert onto dessert plate. Dust with powdered sugar and serve with vanilla ice cream.