Molten Flourless Chocolate Cupcakes Michael Chiarello Recipes

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MOLTEN FLOURLESS CHOCOLATE CUPCAKES - MICHAEL CHIARELLO



Molten Flourless Chocolate Cupcakes - Michael Chiarello image

From the Tra Vigne cookbook. Be certain to add the chocolate chunk into the cake while still quite hot from the oven otherwise the crust will form and you will damage the appearance.

Provided by Brookelynne26

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
1 cup heavy cream
8 ounces bitter-sweet chocolate, preferably Scharffen Berger
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon finely ground sea salt, preferably gray salt
powdered sugar, for dusting

Steps:

  • Preheat the oven to 300 degree F.
  • Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
  • Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
  • In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, and cinnamon just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until the homogeneous. Mixing too much will prevent the eggs from rising in the oven. Scoop about 1/4 cup of the batter into each mold (about 3/4 of the way up the sides). Bake just until a toothpick inserted in the center comes out clean, 40 to 45 minutes. While hot, add a chunk of remaining 3 ounces of chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Serve warm on a pedastal or platter, stacked two-high if possible in pyramid form. Dust with powdered sugar and serve.

MOIST FLOURLESS CHOCOLATE CUPCAKES



Moist Flourless Chocolate Cupcakes image

Amazingly delicious cupcakes. Perfect for anyone with wheat allergies or just looking for a small but rich dessert. They are very moist and stick to your fingers.

Provided by SASS E. Anne

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h10m

Yield 24

Number Of Ingredients 4

1 ½ cups semisweet chocolate chips
6 tablespoons butter
6 eggs, separated
½ cup white sugar

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
  • Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
  • Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
  • Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
  • Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
  • Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 10.9 g, Cholesterol 54.1 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.1 g, Sodium 39.1 mg, Sugar 10 g

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