7 (1 ounce) squares finely chopped bittersweet chocolate
14 tablespoons unsalted butter
4 egg yolks
1 1/2 cups confectioners’ sugar
3/4 cup all-purpose flour
Preheat oven to 425 degrees F (220 degrees C). Lightly spray 6 – 3 inch muffin cups with nonstick cooking spray.
Place chopped chocolate and butter in a metal bowl. Set bowl above a saucepan of lightly simmering water and melt until completely smooth and even. Remove from heat and stir in eggs and yolks with a whisk. Lastly, stir in powdered sugar and flour.
Bake in preheated oven for exactly 7 minutes. The cake may appear under-baked. Remove from oven and serve immediately.
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