June 11th, 2011

Chocolate Bliss

I made these Flourless Chocolate Cupcakes recently as I have wanted to try a Flourless recipe for awhile now. I got this particular one from Martha Stewart. I figured her recipe would be fool proof.

It is a fairly simple recipe consisting of only 5 ingredients.

First I suggest separating the eggs.
Next I melted the chocolate and butter in a double boiler [bowl over a pot of simmering water].

After that I folded in the egg yolks.

In a different bowl I whipped the egg whites.

I had forgotten that they would increase in volume so I’m thinking I should have chosen a larger bowl.

I then whipped in the sugar.

Lastly, I folded the egg white mixture and chocolate mixture together.

I then filled my muffin tins 3/4 way full and baked.

Voila!

These were so delicious. They tasted like brownies but with a fluffier texture. They were also somewhat sticky. But I really liked them.

Flourless Chocolate Cupcakes

6 tbsp unsalted butter
8 ounces bittersweet chocolate, coarsely chopped or 1 ½ c. semisweet chocolate chips
6 large eggs, separated, RT
½ c sugar

1. Preheat oven to 275F. Line tins. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks. 

2. With an electric mixer on medium speed, whisk egg whites until soft peaks form.  Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat).  Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

3. Divide batter evenly among lined cups, filling each ¾ full. Bake, rotating tins halfway through, until cupcakes are just set in centers - about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (centers will sink).  Cupcakes can be kept at RT

Modification: I didn’t have enough bittersweet chocolate so I had to use 6 ounces of bittersweet and 2 ounces of semisweet. I was happy with the turnout. The bittersweet chocolate gave them a nice aftertaste while the sweetness remained but was not overpowering.

I recommend this recipe to any chocolate lover.