Hot Chocolate And Grand Marnier 'Cupcakes'
- 6 ounces bittersweet or semisweet chocolate chopped (do not use unsweetened)
- 2 tablespoons unsalted butter - (1/4 stick)
- 1/2 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons Grand Marnier (or other orange-flavored liqueur)
- 1/4 cup all-purpose flour
- Lightly-sweetened whipped cream
Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted and smooth, about 1 minute. Remove saucepan from heat.
Using electric mixer, beat sugar, eggs, egg yolks, and liqueur in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 400 degrees. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.
This recipe yields 12 cupcakes.
"Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home."
Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.