Winner of the Charlie and the Chocolate Factory recipe contest. It'll make you feel like a fat kid swimming in a chocolate river!
8 oz semisweet chocolate chips, 8 oz. Lindt dark or other high-quality chocolate
1 stick sweet, unsalted butter
½ teaspoon of vanilla extract
½ cup sugar
3 tablespoons flour
¼ teaspoon of salt
4 eggs (if using jumbo, use 3)
Butter or plain vegetable spray
1 tsp. instant coffee, crused to a fine powder
Method
Preheat over to 375 degrees.
Take either an electric mixer bowl or other deep bowl, and fit it over a saucepan filled with 1-inch water. Make sure that the bottom of the bowl doesn’t touch the water or use a double boiler. With the bowl over simmering water, add the chocolate and butter. When the chocolate and butter are melted, stir in vanilla.
In a small bowl, combine sugar, flour, powdered coffee and salt. Gradually add dry ingredients into chocolate mixture, Mix well on low speed until incorporated. Add eggs one at time, fully incorporating each egg before adding the next. Beat on medium-high until batter is creamy and lightens in color, approximately 4 minutes.
Chill mixture for at least one-half hour.
Using a 12-portion muffin tin, spray 10 with vegetable spray. Spoon mixture into pan using, filling 2/3 high.
Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey. Cool 10 minutes, carefully loosen cakes and gently spill out onto parchment paper or toweling. Makes 10.
