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Ingredients
- 12 Tablespoons Unsalted Butter (1 1/2 Sticks)
- 5 Ounces Bittersweet Chocolate, in pieces
- 3 Large Eggs
- 3 Large Egg Yolks
- 1/4 Cup Sugar
- Lightly Sweetened Whipped Cream or Vanilla Ice Cream
- Berries and chocolate shavings (optional toppings)
Details
Servings 6
Preparation time 20mins
Cooking time 32mins
Preparation
Step 1
Preheat oven to 350F. Melt 2 tablespoons of butter in microwave safe dish. Brush butter evenly inside six 8-ounce custard cup or ramekins.
In the top of a double broiler or medium heat proof bowl set over barley simmering water, melt the chocolate & remaining butter together. Remove from heat.
In large bowl with electric mixer beat together eggs, egg yolks and sugar at medium speed until mixture is pale yellow, thick and creamy (about 5 minutes).
Using rubber spatula, fold about one third of egg mixture at a time into melted chocolate butter mixture. When fully incorporated evenly sprinkle and gently fold in flour until no streaks remain. Pour batter into prepared cups, fill until about two-thirds full.
Place cups on baking sheet and bake until sides of cupcakes look firm but centers are still moist when wooden spoon is inserted in center, 10-12 minutes. Remove cupcakes from oven and set aside to cool for about 10 minutes before serving. Serve in cups or unmolded with cream or ice cream and topped with berries and chocolate shavings if desired.
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