Ingredients
5 tbsp. unsalted butter
1 tbsp. all-purpose flour
14 oz. semisweet chocolate
2 tbsp. sugar
2 large eggs
1/4 tsp. salt
Preparation
Step 1Preheat oven to 375 degrees F. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.Step 2Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)Step 3Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
