DIRECTIONS:
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Preheat oven to 375F and generously butter twenty four 1/8-cup muffin tins.
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In a metal bowl set over a pan of barely simmering water melt chocolate
and butter, whisking until smooth.
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Remove bowl from heat and whisk in granulated sugar and vanilla.
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Ad flour and salt, whisking until just combined, and whisk in eggs, 1 at
a time, whisking well after each addition.
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Fill each tin about three-fourths full will batter and sprinkle about 1
teaspoon chips over each cake.
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Bake cakes in middle of oven 12 to 15 minutes, or until a tester comes
out with crumbs adhering to it.
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Turn cakes out onto a rack and cool.
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Cakes may be made 4 days ahead and kept in an airtight container at room
temperature.
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Sift confectioners' sugar over cakes.
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