Chocolate Celebrations
recipe from Marcel DeSaulniers
18 ounces semi-sweet chocolate, coarsely chopped
8 tablespoons (1 stick), unsalted butter
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 large eggs
1 tablespoon vanilla
1 cup pecans, chopped (optional)
4 ounces semisweet chocolate, chopped

Pre-heat the oven to 350. Melt the 18 ounces of chocolate and the butter in a double boiler and stir until smooth.

In a sifter combine the flour, baking powder and salt. Sift onto a large piece of parchment or wax paper.

Place the sugar and eggs in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes until light in color and slightly thick. Stop and scrap down the side and then add the melted chocolate and mix on low to combine. Gradually add the dry ingredients and mix about 10 seconds. Scrape down the bowl again and add the vanilla and mix for 5 seconds. Remove the bowl and fold in the chocolate chunks and pecans (if you are using them).

Place 2 slightly heaping tablespoons into each cup (I filled mine about 2/3 full). I used paper cupcake liners and filled 20 of them. Place in the center of the oven and bake about 18 minutes, rotating and turning half way through. A toothpick should come out somewhat clean, but still slightly gooey. Leave in pan 30 minutes. Keep tightly sealed in a container for 4 - 5 days, or refrigerate for 10 days. Bring to room temp before eating.