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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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You really need to cool the batter before you cook these. The first two (negative) reviews were when I had Splenda in the ingredients list - now I've gone back to the original sugar. But really, the Splenda worked for me, too. Ingredients:
8 ounces bittersweet chocolate |
1/2 cup butter |
1/2 teaspoon vanilla |
1/2 cup sugar |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
4 eggs |
Directions:
1. Melt chocolate and butter together in a large bowl over a saucepan of simmering water.
2. Stir in the vanilla.
3. In a separate bowl, combine the sugar, flour, and salt.
4. Sift dry ingredients into the chocolate mixture and blend with an electric mixer.
5. Add eggs, one at a time, fully incorporating each egg before adding the next.
6. Beat on high until batter is creamy and begins to lighten in color (approximately 4 minutes.).
7. Chill batter.
8. Preheat oven to 375?.
9. Coat 6 muffin tins with butter or nonstick cooking spray.
10. Spoon batter into the muffin tins, using 1/3 to 1/2 cup batter for each muffin.
11. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey.
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