Preheat oven to 375 degrees. Generously butter a standard 6-cup muffintin. Dust with flour; set aside. Put chocolate, butter and 1 tablespoonsugar in a medium heat-proof bowl and set over a pan of simmering water;whisk occasionally until smooth. Remove from heat, and let stand untilcool and thickened.
Process eggs and remaining tablespoon sugar in a food processor until paleand doubled in volume, about 2 minutes. Sift flour and salt into eggmixture; pulse to combine. Add chocolate mixture 1/4 cup at a time;pulse each addition until combined, about 10 times. Spoon mixture into theprepared muffin tins, filling cups three-quarters full; swirl tops withback of spoon. Bake until tops ae springy to the touch, 18 to 20 minutes.Immediately turn out onto wire rack and let cool.
Contributor: From "Martha Stewart Living," November 2004
Yield: 6 servings
Preparation Time: 40:00
I made these for Christmas and impressed everyone!
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|Serving Size: 1 Recipe (1047g)|
|Recipe Makes: 1|
|Calories from Fat: 2025 (59%)|
|Amt Per Serving||% DV|
|Total Fat 225g||300 %|
|Saturated Fat 121.5g||608 %|
|Monounsaturated Fat 73.1g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 2267.5mg||698 %|
|Sodium 1152.5mg||40 %|
|Potassium 2146.5mg||56 %|
|Total Carbohydrate 333.1g||98 %|
|Dietary Fiber 23.7g||95 %|
|Sugars, other 309.4g|
|Protein 80.9g||116 %|
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Calories per serving: 3424
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