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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A Kathleen Stewart recipe. Use a premium brand chocolate - like Callebaut or Lindt. The really great thing about this muffin is you can make the batter up when you have time, and keep it refrigerated for up to a week! Freshly-baked muffins whenever you want them. Ingredients:
10 ounces bittersweet chocolate |
8 ounces unsweetened chocolate |
1 1/4 lbs unsalted butter |
1 lb all-purpose flour |
4 1/2 cups sugar |
12 eggs, cracked into a bowl |
Directions:
1. In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours.
2. Heat the oven to 350°F.
3. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week).
4. Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minute.
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