4 tablespoons unsalted margarine room temperature, plus more for muffin tin
1/3 cup granulated sugar, plus more for muffin tin
3 large eggs
1/3 cup all-purpose flour
¼ teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioner’s sugar, for dusting
Pareve Whipped cream, for serving (optional)
Preheat oven to 400°. Butter a 6-cup muffin tin. Dust with granulated sugar.
With an electric mixer, beat margarine and granulated sugar until fluffy. Beat in eggs one at a time. Reduce speed, and beat in flour and salt. Beat in chocolate. Divide batter among muffin cups.
Place tin on baking sheet; bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool 10 minutes.
Turn out cakes onto serving plates, bottom sides up. Dust each with confectioner’s sugar, and serve with whipped cream if desired.