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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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from Fine Cooking Ingredients:
10 ounces bittersweet chocolate |
8 ounces unsweetened chocolate |
2 1/2 cups unsalted butter |
3 1/2 cups all-purpose flour |
4 1/2 cups granulated sugar |
12 large eggs, cracked intoa a bowl |
Directions:
1. In a saucepan, melt butter with the two choclates. Let cool slightly.
2. In a large bowl mix flour and sugar.
3. Wisk eggs into dry ingredients.
4. Pour chocolate into egg mixture and stir until well blended: chill at least 3 hours.
5. Heat oven to 350.
6. Line a muffin tin with muffin papers.
7. Scoop out about 1/2 cup of batter into each tin so that the curve of the batter is even with the rim of the up. (Refrigerate any extra for up to a week).
8. Bake muffins until the tops puff and crackle and are slilghtly soft to the touch, and a toothpick stuck in center has moist, but not wet crumbs clinging to it, about 30 minutes.
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