- 12
Ingredients
- 2 3.5-ounce bars good quality bittersweet chocolate, coarsely chopped
- 10 tablespoons (1 stick plus 2 tablespoons) butter, cut into chunks
- 3 large eggs
- 3 large egg yolks
- 1/3 cup granulated sugar
- 5 tablespoons all-purpose flour
Preparation
Step 1
Preheat oven to 325 degrees F. Butter and flour 12 muffin tins.
Place chocolate bars and butter in a saucepan. Turn burner to the simmer setting and simmer, stirring occasionally, until melted and smooth. Cool slightly.
Beat eggs, yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment until pale and thick, about 10 minutes. Mix in the flour a little at a time. Add chocolate mixture and beat until thick and glossy, about 5 minutes.
Divide mixture among the prepared tins. (The cakes may be refrigerated, covered in plastic wrap, up to 24 hours before baking.) Bake until the cakes are set around the edges but the centers jiggle slightly, about 12 minutes. Cool slightly, less than 5 minutes, turn out onto plates and serve.