1 cup (2 sticks/8 oz./226g) unsalted butter or unsalted margarine* (see note below)
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup granulated sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
1 (6 ounce) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving
You will need:
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
3. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees F/230 degrees C. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
4. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
5. Top each with sugared raspberries and serve immediately.
Makes 8 cupcakes.
Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.)
Submitted By: Kaitlin
Date: September 3, 2007