Almost Flourless Chocolate Hearts

After the chocolate hamantaschen yesterday (which came from Alice Medrich's Chocolate Holidays), I had a ton of leftover filling and nothing specifically to do with it.  I could have happily just sat down with a spoon and eaten it like fudge, but instead I decided to bake it up in a few mini heart molds and see what would happen.  Well what happened was a decadent almost flourless chocolate cake, rich and sinful and everything an almost flourless chocolate cake should be.  I'd consider pulling this recipe out again, if only for the filling.  

The following is the recipe for the full batch, which would probably yield around 4 mini cakes.

Almost Flourless Chocolate Hearts

1 stick butter

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cold eggs

2 tablespoons all-purpose flour

Melt the butter and chocolate together in a double boiler, stirring frequently.  Remove the top of the double boiler and add the sugar, vanilla extract and salt and continue stirring.  Add the eggs one at a time, stirring to incorporate each completely before adding the next.  Finally, stir in the flour and beat with a wooden spoon by hand for about a minute.  The filling will turn glossy and begin to come away from the bowl.

Pour the chocolate mixture into mini cake pans and, in an oven preheated to 350, bake for around 20 minutes until the sides begin to come away from the pans.  Cool before unmolding.