99. Chocolate Truffle Cakes

There are times when an intense craving for Mars bar may overtake a person... Dense, fudgy, chocolately, satisfying! So these little chocolate truffle cakes are my home-made alternative to Mars bars.
If made the day before and stored in a tupperware, their fudgyness is incredible.
You may find the recipe on Everyday Food, where their recipe yielded 6, I got 8.
The best part? It is made in a blender!

Ingredients:

5 tablespoons unsalted butter

1 tablespoon flour

300g-350g semisweet chocolate, chopped

2 tablespoons sugar

2 large eggs

1/4 teaspoon salt

Method:

Preheat oven to 375°F.

Line a muffin pan with paper cups, set aside.

Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.

Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes.

Sift flour and salt into egg mixture; pulse to combine.

Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)

Spoon mixture into the prepared muffin tin, filling cups three-quarters full.

Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.

Best cooled completely, stored in tupperware, and eaten the next day.

 صحة و عافية