Intended to be soft in
the center, these chocolate 'cakes' are best served warm.
Fallen
Chocolate Muffins
- 1/2 cup semisweet chocolate
chips
1/2 cup butter
2 large eggs
2 egg yolks
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
- Preheat oven to 400°F
(205°C). Grease and flour 4 to 6 muffin cups.
- In small saucepan, melt
chocolate and butter over low heat, stirring until smooth; set
aside to cool.
- In a bowl, with an electric
mixer at medium speed, beat eggs, egg yolks and sugar until light
and creamy. Gently fold in flour, salt and chocolate mixture.
Pour into muffin tins, about 3/4 full.
- Bake for 8 to 10 minutes,
until edges are set but center is still soft.
- Let cool briefly and loosen
with a knife. Remove from muffin tins to serving plates. Serve
warm.
Makes 4 to 6 muffins.
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