Ingredients
Yield: 8 servings
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8
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oz
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semisweet chocolate chips, or bars, cut into bite-size chunks
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1
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cup
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unsalted butter
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½
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cups
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sugar
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5
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large eggs
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1
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pinch
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salt
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8
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large paper muffin cups
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4
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teaspoons
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flour
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Garnish:
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6
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oz
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raspberries
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½
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cups
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sugar
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Posted by Kristine on Aug 6, 2009
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Instructions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water, remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
Before serving dinner, adjust oven rack to middle position, heat oven to 450°F. Line a standard-size muffin tin (½ cup capacity) with 8 large muffin papers. Spray muffin papers with vegetable cooking spray.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
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