Oh yes, there is.
Bouchons aka Chocholate corks
Mix together eggs and sugar. Sift together 3/4 cup of flour with a whole cup of cocoa. Melt 350g butter. (You read it correctly. You’ll end up with about 1.5 cups of butter. Melted.) Alternate adding the flour mixture to the egg/sugar blend with the butter. You’ll end up with something that looks like mud.
Wait, we’re not done.
Chop up 6 oz bittersweet chocolate, and add this to the mixture. Pour into very small muffin moulds. I used a pastry bag for this step. I started freaking when the butter started oozing(?) out of the bag. Bake at 350 for 25 minutes. Top with icing sugar.
I dare you, nay, I double dirty dog dare you, to eat more than one.