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Ingredients
- 10 ounce Semisweet chocolate, broken into 1/2-oz pcs
- 1 c. Heavy cream
- 2 ounce Unsweetened chocolate, broken into 1/2-oz pcs
- 5 lrg Large eggs
- 1/2 c. Granulated sugar
- 1 tsp Pure vanilla extract
- 3/4 c. Cake flour
- 1/2 tsp Baking soda
- 2 c. Semisweet chocolate chips
Directions
- Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate, 1 c. heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler. tightly cover with plastic wrap. Allow to heat for 8 min. Remove from the heat and stir till smooth. Set aside till needed. Place the Large eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium till lemon-colored and slightly thickened, about 4 min. Add in the melted chocolate mix and beat on medium for 15 to 20 seconds more. Add in the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter. Proportionately divide the mix into 18 bake c. which have already been positioned into muffin tins, filling the c. to within 1/4 below the rim. Bake in the preheated oven till a toothpick inserted in the center comes out clean, about 25 to 30 min. Remove from the oven and allow to cold to room temperature.
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