12 tablespoons (1 1/2 sticks) unsalted butter
5 ounces bittersweet chocolate, broken into pieces
3 large eggs
3 large egg yolks
1/4 cup granulated sugar
3 tablespoons all-purpose flour
Lightly sweetened whipped cream or vanilla ice cream
You will need 6 (8-ounce) custard cups, ramekins, or coffee cups.
1. Preheat the oven to 350 degrees F (180 degrees C). Melt 2 tablespoons of the butter in a small saucepan or a microwave-proof dish and evenly brush inside six 8-ounce custard cups, ramekins, or cappuccino cups.
2. In the top of a double boiler or in a medium heat-proof bowl set over barely simmering water, melt the chocolate and remaining butter together. Remove from the heat.
3. In the large bowl of an electric mixer, or in a large mixing bowl using a handheld electric mixer, beat together the eggs, egg yolks, and sugar at medium speed until the mixture is pale yellow, thick, and creamy, about 5 minutes.
4. Using a rubber spatula, fold about one third of the egg mixture at a time into the melted chocolate-butter mixture. When they are fully incorporated, evenly sprinkled and gently fold in the flour until no streaks remain. Pour the batter into the prepared cups or ramekins, filling them about two-thirds full.
5. Place the cups or ramekins on a baking sheet and bake until the sides of the cupcakes look firm but their centers are still moist when a wooden toothpick is inserted into the center of one, 10 to 12 minutes. Remove the cupcakes from the oven and set them aside to cool for about 10 minutes before serving, either in their cups or ramekins or unmolded onto serving plates. Serve with lightly sweetened whipped cream or vanilla ice cream.
Recipe excerpted, with permission from Live, Love, Eat! by Wolfgang Puck, Copyright 2002.
Source: Wolfgang Puck
Date: April 28, 2004