So, This recipe has been giving me grief the last month. My first day at my new job my boss asked me to make this and then when they didn't turn out, he pretty much blamed my poor folding skills. I made it a second time and realized that the cook time was off and thats why they weren't turning out. So it wasn't my fault! For a third and final time I made it again on Tuesday and they were over cooked! So with this recipe, I tweaked the cook time and I KNOW they will be perfect.
4 Tbsp sugar
8 oz bittersweet or semi-sweet chocolate chips
3/4 cup unsalted butter
3 large eggs
3 large egg yolks
1 Tbsp flour
Preheat oven to 425F. utter or spray cupcake pan (silicone bakeware works best) liberally.
Stir chocolate and butter in double boiler ( just boil water and place glass bowl over pot as to not burn chocolate) until smooth. Remove from heat. Using electric mixer, beat eggs and sugar until it turns thick, pale yellow; aprox. 8 minutes. Fold in 1/3 of warm chocolate mix into egg mixture (we do this slow add of the warm chocolate to the eggs as to not "scramble" or cook the egg mixture). Fold in remaining chocolate. Fold in flour. divide into cupcake pan and bring to room temp before baking. Bake cakes uncovered for about 10-11 minutes. The edges will puff while the center moves slightly when pan is shaken slightly.
Let cool for 30 minutes. place cookie sheet on top of cupcake pan and quickly flip over to release cakes from pan. Place each cake on plate and serve with coffee ice cream. Delicious!
