7 oz bittersweet chocolate (I used Ghiradelli bittersweet chips)
1 1/2 sticks butter
1/3 cup sugar
3 tbsp honey
1 tsp vanilla
1 heaping tbsp cocoa powder (for completely flourless cake) or flour (which I used because I didn't have cocoa on hand)
Preheat oven to 350. Put a pot of water to boil. Cut chocolate into small pieces if using a bar instead of chips. Cut butter into 1/2 inch slices. Combine choclate and butter in a metal bowl. Once water is boiling, lower heat until just simmering. Place bowl over pot and stir occasionally until the chocolate and butter melt. Remove from heat, add sugar, and let cool for a few minutes. Whisk in eggs one by one. Then whisk in honey, vanilla, and flour or cocoa powder.
Use nonstick spray to grease a muffin tray. Pour mixture into muffin tins. Bake for 10 minutes, and then turn off the oven and leave the cakes in the oven for another 10 minutes. Remove tray from oven and let cool completely. They may sink in the middle a bit, it's okay. Carefully remove cakes and refrigerate until serving. Serve with a drizzle of honey and a pinch of chopped walnuts.
Makes 12 "cupcakes." Makes a fantastic romantic treat, with a bottle of red wine and some candles ;-)