1 cup unsalted butter
8 oz semisweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin cups
Garnish:
1 (6 oz) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temp an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees F. Line a standard-size muffin tin with 8 extra-large muffin cups. Spray muffin cups with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.
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