4 oz. good semisweet baking chocolate
4 tablespoons butter
1 large egg
1/3 cup sugar
pinch of salt
1 tablespoon flour
Bring all ingredients to room temperature. Preheat oven to 350* f. Melt chocolate and butter together in small saucepan over low heat. Whisk egg, sugar, and salt together until yellow and light. Fold in melted chocolate batter. Mix in flour until full incorporated.
Lightly butter four cupcake/muffin tins. Pour batter in to the tins and bake for about 12 minutes, just until the tops crack.
Remove cakes from the oven. Using oven mitts, place aluminum foil on top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the foil Carefully turn right side up and place on a plate. Serve immediately sprinkled with powdered sugar and if desired, ice cream on the side.
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