Preheat oven to 350. Line muffin tin with liners. Set aside.

In a medium bowl place the chocolate and the butter. Heat for 20 second increments in the microwave until the chocolate and butter are melted, whisk to combine.

In a small bowl sift the flour, cocoa and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment combine eggs and sugar and beat on high speed until thick and pale, about 4 minutes.

Reduce the speed to low and add the chocolate.

Stop the mixture and fold in the flour until just mixed, DO not over mix.

Divide the batter between the lined muffin cups, fill 3/4 full.

Bake 13-16 minutes or until the a toothpick inserted in the center comes out with a few crumbs.

DO NOT over bake or they will be dry.

Remove from oven and cool for 10 minutes in the pan, then remove to a wire rack to cool.