From Martha Stewart Living, unknown issue
5 Tbs. unsalted butter, plus more for muffin tin
1 Tbs. all-purpose flour, plus more for dusting
14 ounces semisweet chocolate, chopped (use GOOD chocolate)
2 Tbs. sugar
2 large eggs
1/4 tsp. salt
1. Preheat oven to 375. Butter 6-cup muffin tin and dust with flour.
2. Melt chocolate, butter, 1 Tbs. sugar in medium heatproof bowl over pan of simmering water; whisk occasionally until smooth. Remove from heat and let cool 3 to 5 minutes. Process eggs and remaining sugar in food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
3. Spoon mixture into prepared muffin tin, filling cups three-quarters full;
swirl tops with back of spoon. Bake until tops are springy to the touch, about 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
These are best chilled or at room temperature. Don’t worry that they’re doughy.
That’s how they’re supposed to be.
My friend Kelly brought this recipe to our monthly cooking club- and it was soooooo good!
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