10 oz Semisweet chocolate; broken
-into 1/2-ounce pieces
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken into 1/2-ounce
-pieces
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips
Preheat the oven to 325 degrees Fahrenheit. Heat 1 inch of water in the
bottom half of a double boiler over medium heat. Place 10 ounces semisweet
chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top
half of the double boiler. tightly cover with plastic wrap. Allow to heat
for 8 minutes. Remove from the heat and stir until smooth. Set aside until
needed. Place the eggs, sugar and vanilla extract in the bowl of an
electric mixer fitted with a paddle. Beat on medium until lemon-colored and
slightly thickened, about 4 minutes. Add the melted chocolate mixture and
beat on medium for 15 to 20 seconds more. Add the cake flour, baking soda
and chocolate chips, and beat on low for 10 seconds. Increase to medium and
beat for an additional 10 seconds. Remove the bowl from the mixer. Use a
rubber spatula and thoroughly combine the batter. Evenly divide the mixture
into 18 bake cups that have already been positioned into muffin tins,
filling the cups to within 1/4 below the rim. Bake in the preheated oven
until a toothpick inserted in the center comes out clean, about 25 to 30
minutes. Remove from the oven and allow to cool to room temperature.
Yields
1 Servings