10 oz Semisweet chocolate; broken
-into
1 c Heavy cream
2 oz Unsweetened chocolate;
-broken
Into
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
Recipe by: BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW 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.
