Flourless Chocolate Cupcakes

1. 1

   Preheat oven to 350. Butter and flour (6) 2/3 cup muffin cups.

2. 2

   Melt 7oz of chocolate and butter in a double burner until smooth. Pour mixture into a large mixing bowl and cool to lukewarm.

3. 3

   Beat egg yokes and 3 tbsp sugar until thick and pale about 3 minutes, then fold into chocolate mixture.

4. 4

   Using clean electric mixer in a separate bowl beat egg whites until foamy. Add the last 3 tbsp of sugar and beat until stiff but not dry.

5. 5

   Gently fold egg whites into chocolate mixture. Fold in the 2oz of finely chopped chocolate to mixture and divide between the muffin cups.

6. 6

   Bake until cakes are puffed and tester inserted into cakes comes out with moist crumbs attached, about 25 minutes.

7. 7

   Transfer pan to rack and cool for 2 hours. Turn cakes out onto baking sheet. Can be made 6 hours ahead, cover with plastic and store at room temperature. Preheat oven to 350 and bake until just heated through, about 5 minutes.

8. 8

   Serve warm with vanilla ice cream.

No nutritional information available.

No additional tips available.