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Makes : 12
1/2 cup unsalted butter
8 squares (8 ounces)
bittersweet or semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
Garnish: Berries and softly
Lightly butter 12 cups
of a muffin tin. Sift cocoa, then use to dust buttered cups as you would cake
pans. Shake cups to ensure an even coating. Shake out excess. All of the cocoa
will not be used. Preheat oven to 400F. To microwave, place butter and
chocolate in a bowl. Microwave on medium power, stirring once, until butter is
melted, from 2 to 3 minutes. Stir until smooth. Or melt butter and chocolate in
a small saucepan set over low heat, stirring occasionally until mixture is
smooth, from 4 to 5 minutes.
Placing yolks into a large mixing bowl,
separate 4 eggs, saving four whites for another use. Add remaining 4 whole eggs
and sugar. Beat with a whisk or electric mixer until lighter in color, from 3
to 5 minutes.
Then while whisking constantly, pour in warm chocolate
mixture. When smooth, gradually beat in flour until just combined. Dividing
equally, pour batter into prepared muffin tin. Bake in center of 400F oven
until sides are crusty and resemble a muffin, but centers are still soft, about
10 minutes. Do not overbake. Remove from oven. Let stand 5 minutes during which
time cake centers will become flattened and appear to fall.
Then run a
knife around edges. Using a fork to help get underneath, remove each cake from
tin and invert onto a heat-proof serving plate. Serve hot with a few berries
and softly whipped cream.