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Ingredients
- 12 Tbsp. (1 1/2 sticks) unsalted butter
- 5 ounce bittersweet chocolate, broken into pcs
- 3 lrg Large eggs
- 3 lrg egg yolks
- 1/4 c. sugar
- 3 Tbsp. all-purpose flour
Directions
- Lightly sweetened whipped cream or possibly vanilla ice cream
- 1. Preheat the oven to 350 degrees F. Heat 2 Tbsp. of the butter in a small saucepan or possibly a microwave-proof dish and proportionately brush inside six 8-oz custard c., ramekins, or possibly cappuccino c..
- 2. In the top of a double boiler or possibly in a medium heatproof bowl set over barely simmering water, heat the chocolate and remaining butter together. Remove from the heat.
- 3. In the large bowl of an electric mixer, or possibly in a large mixing bowl using a handheld electric mixer, beat together the Large eggs, egg yolks, and sugar at medium speed till the mix is pale yellow, thick, and creamy, about 5 min.
- 4. Using a rubber spatula, fold about one third of the egg mix at a time into the melted chocolate-butter mix. When they are fully incorporated, proportionately sprinkled and gently mix in the flour till no streaks remain. Pour the batter into the prepared c. or possibly ramekins, filling them about two-thirds full.
- 5. Place the c. or possibly ramekins on a baking sheet and bake till the sides of the cupcakes look hard but their centers are still moist when a wooden toothpick is inserted into the center of one, 10 to 12 min. Remove the cupcakes from the oven and set them aside to cold for about 10 min before serving, either in their c. or possibly ramekins or possibly unmolded onto serving plates. Serve with lightly sweetened whipped cream or possibly vanilla ice cream.
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