Ingredients:
1 cup unsalted butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
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Preparation:
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Whisk together eggs, sugar and salt in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Stir in flour until just combined. Adjust oven rack to middle position. Preheat oven to 450 degrees. Line a standard-size muffin tin with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, 7-8 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Alternately, bake in greased ramekins; 7-ounce ramekins will make about five cakes (bake for 10 minutes) and 4-ounce ramekins will make about 8 cakes (bake 7-8 minutes).
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