These are just AWESOME!!! I hope you try them.
MINIATURE DOUBLE-CHOCOLATE CAKES
adapted from the September 1995 issue of Gourmet
3 ounces fine-quality bittersweet chocolate, chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
2/3 cup granulated sugar
1/2 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 cup semisweet chocolate chips (about 3 ounces)
confectioner's sugar for sifting over cakes
Preheat oven to 375°F. and generously butter a 6-cup muffin tin.
In a metal bowl set in a pan of barely simmering water (turned to off) melt chocolate and butter, whisking until smooth. Remove bowl from heat and whisk in granulated sugar and vanilla. Add flour and salt, whisking until just combined, and whisk in eggs, 1 at a time, whisking well after each addition.
Fill each tin about three-fourths full with batter and sprinkle about 1 teaspoon chips over each cake.
Bake cakes in middle of oven 15 to 20 minutes, or until a tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes may be made 4 days ahead and kept in an airtight container at room temperature. Sift confectioner's sugar over cakes if desired.
Claire’s tips:
• I use ScharffenBerger or Callebaut bittersweet chocolate and Ghiradelli 60% chocolate chips.
• I double the recipe for 24 mini-muffins & use regular chocolate chips.
Remember the Alice Medrich method? Bring water to simmer, turn off, put pan right into water and chocolate will melt slowly. No need for a double boiler.
I poured the batter into a 2-cup capacity measuring cup. This way it is easy to pour into the muffin tin!
