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rmkoramaCreated 02 Dec 2013 18:51, Updated 02 Dec 2013 19:05
Little French Fudge Cakesfrom The Splendid TableCook to Cook: The pan you choose will change the baking time of this and other recipes. Here, the dark pan called for gives you fudge cakes in 16 to 18 minutes; shiny pans lengthen the baking time by a few minutes more. We use a dark (not black) non-stick metal pan for this recipe. Ingredients METHOD Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring, as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water. In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar, and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend in the bite-sized pieces of chocolate. Pour the batter into the cupcake pan, filling each three-quarters full. Bake the cupcakes for 18 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see if it is nearly firm. Remove them from the oven. Cool the cupcakes in the pan on a rack for 5 to 10 minutes to serve warm, or for 20 minutes to serve at room temperature. |
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