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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Adapted from a recipe (Chocolate Muck Muck Cake) by Bob Cody Ingredients:
7 ounces finely chopped bittersweet chocolate |
14 tablespoons unsalted butter (1 3/4 stick) |
1 pinch table salt |
1/2 teaspoon pure vanilla extract |
4 eggs |
4 egg yolks |
1 1/2 cups confectioners' sugar |
3/4 cup all-purpose flour |
Directions:
1. Preheat oven to 425°F Spray a 6-cup muffin tin (3 diameter cups) with non-stick spray.
2. Place chocolate, butter and salt in the top of a double boiler (or in a heatsafe bowl over a pot of boiling water). Stir occasionally until fully melted and smooth. Remove from heat.
3. In another bowl, beat vanilla, eggs and egg yolks. Add chocolate mixture, one spoonful at a time, whisking constantly, until the egg mixture is quite warm. Scrape egg mixture into chocolate mixture and whisk until fully blended. Stir in confectioner's sugar and flour; fold with spatula until just barely combined. Be careful not to over mix.
4. Divide batter evenly amongst 6 prepared cups. Bake in preheated oven 7-8 minutes (cake will appear underbaked and the center will be quite wet). Remove from oven and serve immediately.
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