Mini Flourless Chocolate Cakes

Instructions

1. Preheat oven to 300F. Butter 4 3-inch or 1 9-10 inch springform pan. Line the bottom(s) with a parchment round. (I just traced and cut them out,) Set aside.
2. Stir the salt & sugar into the hot coffee until dissolved. Set aside.
3. Using a double boiler or microwave, melt the chocolate. (I microwaved mine for 3- 30 second stints)
4. Transfer the melted chocolate to a large mixing bowl and add the softened butter, a chunk at a time. Mix on high until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Slowly pour in the coffee mixture and mix on low until batter is smooth and shiny. Don't over-mix!
7. Divide the batter into the prepared pans.
8. Boil some water and pour it into a shallow pan. Place the pan on a bottom shelf of the oven, and place the filled springform pans onto a higher shelf.
9. If making small cakes- Bake for 35 minutes or until the cake is set on the outside but still wet on the inside. (Bake for an additional 15 or so minutes if using a larger pan.)
10. Let the cakes cool in the oven for about an hour, and then pop them into the fridge or freezer until totally cooled.
11. Serve cold with powdered sugar, berries, whipped cream or ice cream.