- Vegetable-oil cooking spray
- 4 sticks unsalted butter, cut into pieces
- 8 ounces unsweetened chocolate, chopped
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon salt
- 3 3/4 cups granulated sugar
- 8 large eggs
- Confectioners sugar (optional)
- Special equipment: mini–muffin tins and about 72 (1- by 1-inch) waxed paper liners
- Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.
- Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
- Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
- Dust with confectioners sugar if desired.