Preheat oven to 400°F.

Butter and flour 6 cups of a muffin tin.

Sift together salt, flour, and cocoa.

Melt the chocolate and butter together. We used our microwave at 30% power and checked often.

Whisk the eggs. Whisk until blended. Add the sugar, and whisk until that is thoroughly blended in, about 2 minutes.

Use the whisk and gently stir in the cocoa/flour/salt mixture.

Still using the whisk, stir in the chocolate/butter mixture.

Divide the batter among the cups.

Bake 13 minutes then cool 3 minutes. Once the 3 minutes are up, turn the cakes out on a piece of parchment paper, and, with a wide spatula, transfer to plates or bowls.