Makes 28 cakes
2 3/4 cups all-purpose flour
1 tsp. baking soda
12 oz. bittersweet or semisweet chocolate, cut into small pieces
1 stick (8 oz.) unsalted butter, cut into pieces
2 cups strong, hot coffee
2 large eggs
2 cups sugar
Confectioners’ sugar, for dusting
Fresh raspberries, for garnish, optional
- Whisk together flour and baking soda in large bowl. Set aside.
- Combine chocolate and butter in medium heat-proof bowl. Pour hot coffee over chocolate-butter mixture, and stir until chocolate and butter have melted. Set aside until mixture is cool to touch.
- Preheat oven to 375°F. Line 28 muffin pan cups with paper liners.
- Beat eggs in large bowl with electric mixer until frothy; add sugar, and beat 1 to 2 minutes, or until mixture turns pale yellow color. Fold in half of cooled chocolate mixture, then half of flour mixture. Repeat with remaining chocolate mixture and remaining flour mixture. Fill prepared muffin pan cups three-quarters full, and bake 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in muffin pan, then unmold, and cool completely on wire rack.
- Dust with confectioners’ sugar, and garnish with berries, if using.
Nutritional Information
Per cake: Calories: 225, Protein: 3g, Total fat: 11g, Saturated fat: 7g, Carbs: 34g, Cholesterol: 33mg, Sodium: 53mg, Fiber: 2g, Sugars: 22g
http://www.vegetariantimes.com/recipes/11605?section=