FLOURLESS CHOCOLATE CUPCAKES
Steps:
- Preheat oven to 350. Butter and flour (6) 2/3 cup muffin cups. Melt 7oz of chocolate and butter in a double burner until smooth. Pour mixture into a large mixing bowl and cool to lukewarm. Beat egg yokes and 3 tbsp sugar until thick and pale about 3 minutes, then fold into chocolate mixture. Using clean electric mixer in a separate bowl beat egg whites until foamy. Add the last 3 tbsp of sugar and beat until stiff but not dry. Gently fold egg whites into chocolate mixture. Fold in the 2oz of finely chopped chocolate to mixture and divide between the muffin cups. Bake until cakes are puffed and tester inserted into cakes comes out with moist crumbs attached, about 25 minutes. Transfer pan to rack and cool for 2 hours. Turn cakes out onto baking sheet. Can be made 6 hours ahead, cover with plastic and store at room temperature. Preheat oven to 350 and bake until just heated through, about 5 minutes. Serve warm with vanilla ice cream.
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