We love little dinner parties to brighten up the cold, long days of winter. Call up a few friends, put something tasty in crock pot, throw some logs in the fireplace –life is good! And here’s an easy dessert that is guaranteed to wow your guests.
Of course, Frank always adds ice cream.
1 cup unsalted butter (if you use salted butter do not add the pinch of salt)
8 oz. semi sweet chocolate chips
5 large eggs
½ sugar cup
4 tsp. flour
muffin pan lined with paper muffin cups
1 (6 oz) container of raspberries barely moistened and rolled in sugar
Melt butter and chocolate in medium heat proof bowl over a saucepan of simmering water. Remove from heat. Beat eggs, sugar and salt with hand mixer in medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. The batter can be made up to 8 hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance to let the batter come back to room temperature.
Before serving dinner, adjust rack to middle position and heat oven to 450. Spray muffin papers with cooking spray. Divide batter among cups.
I put them in the oven as I am clearing the table and getting coffee.
Bake until batter puffs but center is not set 8-10 minutes. Carefully lift cakes from tin and set on work surface. Pull papers away from cakes and transfer to dessert plates.
Sprinkle with powdered sugar and garnish with raspberries and if you are in our house add a generous serving of ice cream
I like to use a larger muffin tin for 8 servings but if you have only a 12 serving muffin pan it will be fine – They will bake slightly faster and some people will want seconds — (they may want seconds anyway)