Chocolate Truffle Cakes
5 Tbsp unsalted butter, plus more for muffin tin
1 Tbsp all purpose flour, plus more for dusting
14 oz semisweet chocolate (Ghirardelli is good for this)
2 Tbsp sugar
2 large eggs
¼ tsp salt
(1) Preheat oven to 375. Generously butter a standard 6-cup muffin tin. Dust with four, tapping out excess; set aside
(2) Put chocolate, butter and 1-Tbsp sugar in a medium heat proof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat and let stand until cool and thickened, 3 to 5 minutes.
(3) Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture, ¼ cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick)
(4) Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out on wire racks; reinvert and let cool.
extra fudgy results, make these cakes a day ahead;
wrap them well in plastic wrap and refrigerate. Serve them chilled or at room
Martha Stewart Living, November 2004