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Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together.
Off the heat, whisk in sugar, which should cool the mixture down significantly.
Whisk in salt, then eggs, one at a time.
Stir in flour.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
Heat oven to 325°F (165°C).
Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers.
Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)
Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.