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Chocolate Cupcake

14oz

Bittersweet Chocolate

14oz

Butter

14oz

Powdered Sugar

8

Eggs

8

Egg Yolks

3oz

Cake Flour

1 pinch

Salt

1.      Melt the chocolate and butter together in a double boiler

2.      Sift the powdered sugar over the hot chocolate mix

3.      Blend the eggs and the yolks together in kitchen aid for 5 min. and add into the 
         chocolate mix

4.      Sift the flour & salt and add to the chocolate mix

5.      Spray 14-16 aluminum cups with shortening spray and pour the preparation into 
         the cups (6oz.),approx. 2/3 filled

6.      Bake at 400 degrees for7-9 mins.

7.      Unmold and serve, garnish with powdered sugar or fresh raspberries

*This dessert is designed to be served promptly from the oven, depending on the strength of your oven the actual baking time will vary, check at 7 minutes- the center should not be firm/set.

* If bittersweet chocolate is not available then you can substitute 50% unsweetened and 50% semisweet.