|Cooking Expedition - Flourless Chocolate Cupcakes
||[Aug. 13th, 2006|08:08 pm]
|||||JLo - If you had my love||]|
** I substituted the tbsp of flour with 2 heap tbsp of hot chocolate powder and halved the sugar**
I stumbled upon the recipe from two diff blogs. However, being the creative cook that I am, I improvised the recipe to suit the ingredients that I happen to have at hand at the time. With that said, I don't usually search for ingredients, but instead, ideas for my latest baking experiment.
Anyway, here is the recipe as adapted from The Pink Shoe Cookbook (slightly improvised)
Flourless Chocolate Cupcake:
- 2 sticks minus 1 Tbsp butter
- 7 oz dark chocolate
- 1 cup sugar
- 4 eggs
- a rounded tablespoon of flour
Note: like all dark chocolate cakes, these are best made a day ahead (or at least in the morning if you serve it for dinner). Personally, I found it to be more delectable on the second day onwards. Quite moist and fudgy, a cross between brownies and fudge!
Pre-heat your oven to 350°F. Spray cupcake pans with non stick cooking spray or use liners (you can remove them later)
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the batter into the molds, and bake for 10 minutes. Then turn the oven off, but leave the cake inside for another 10 minutes. Remove put the pan to a cooling rack to cool completely. Cover with plastic wrap, refrigerate, and take out about an hour before serving.
Add whatever frosting/topping that strikes your fancy!