4 ounces bittersweet or semisweet chocolate chips (3/4 cup)
1 stick (4 ounces) unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
Vanilla ice cream, for serving
Preheat the oven to 350°. Spray 8 nonstick muffin cups with vegetable oil spray.
In a small saucepan, combine the sugar and sherry and bring to a boil. In a food processor, pulse the chocolate chips until chopped. With the machine on, pour in the sherry syrup and process until the chocolate is melted and smooth. Blend in the butter a little bit at a time. Add the eggs 1 at a time and process until blended. Add the flour and pulse to incorporate.
Spoon the batter into the prepared muffin cups. Set the muffin pan in a roasting pan filled with 1 inch of warm water. Bake the cakes for about 20 minutes, until risen around the edges and firm. Let the cakes cool slightly on a rack.
Invert a baking sheet lined with wax paper over the muffin pan. Turn the cakes out onto the wax paper. Using a spatula, transfer the cakes to plates. Top with ice cream and serve.