1-tablespoon all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped
2 tablespoons sugar
2 large eggs
1/4 teaspoon salt
Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside. Put chocolate, butter, and 1-tablespoon sugar in a medium microwavable bowl. Heat at 10-second increments, stirring in between until melted. About 30 seconds total. It will be pretty thick. Process eggs and remaining tablespoon sugar in a food processor or blender until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
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