Yields about 8-10 (2 oz ) miniature cakes
8 ounces fine-quality bittersweet chocolate, chopped (the better quality the better the cake will taste)
12 Tbsp unsalted butter, cut into pieces
1 1/3 cups granulated sugar
1 tsp vanilla extract
2/3 cup all-purpose flour
1 tsp kosher salt
6 large eggs
1 cup Mini Chocolate Chips or premium chocolate/cocoa nibs
powdered sugar for sifting over cakes
Preheat oven to 375 degrees and generously butter 10 (2 oz) muffin tins or aluminum disposable baking cups.
Melt chocolate and butter in a metal bowl over hot water and whisk until smooth. Remove bowl from heat and whisk in granulated sugar and vanilla.
Add flour and salt and whisk together , then slowly add the eggs one at a time.
Place about 2 oz of batter into each tin and then sprinkle in a few chips or cocoa nibs.
The cakes bake quickly at about 5-8 minutes, max. Keep a close watch the first time you make them to gauge your oven. I like them kind of gooey in the middle but you can cook them a bit longer if you like. You will see the cake firm up around the edges and then keep your eye on the center as it will cook more solid as you go and remember they will keep cooking a bit after you bring them out of the oven. These cakes really work best if you bake them at the end of the meal and serve them immediately with salted whipped cream or my Whipped Mascarpone Cream and a mint leaf for garnish along with a few more mini chips. You can have the batter pre-made and then just load your tins and bake away. It is possible to bake in advance but you won’t have the same effect and the cakes could dry out when you reheat them for the truffle effect.
**you can also make larger versions in regular muffin tins just adjust the baking time and double the recipe so you have enough batter to make it worthwhile.
Recipe courtesy of Chef Dave Martin