5T Butter
1T Flour
14 ounces Semisweet chocolate, chopped
2T Sugar
1/4t Salt
Put chocolate, butter and 1 T sugar in heat proof bowl and set over pan of simmering water, whisk occasionally till smooth. Remove from heat and let stand till cool, 3-5 minutes. Process eggs and remaining tablespoon sugar in a food processor unitl pale and doupled in volume, about 2 minutes. sift flour and salt into egg misture, pulse to combine. Add chocolate mixture 1/4C at a time, pulse each addition until combined, about 10 times. (Batter will be thick).
Spoon mixture into buttered and floured muffin tins, filling cups three quarters full, swirl tops with back of spoon. Bake until tops are springy to the touch, 18-20 minutes. Immediately turn out onto wire racks, turn right side up, and let cool.
*makes 6 muffins.
*these are best made a day ahead. after cooling wrap well in plastic wrap and refrigerate. serve chilled or at room temperature.
*i got this from martha stewart magazine and made them and then the next week dad and i went out to a fancy-smancy restrant and they had these for dessert. EXACT same thing. cool! they topped theirs with gourmet vanilla ice cream.
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