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Little French Fudge Cakes
From "The Splendid Table's How To Eat Supper" by Lynne Rossetto Kasper & Sally Swift (Clarkson Potter, $35)
1 3.5- or 4-ounce bittersweet chocolate bar (Lindt Excellence 70%, Valrhona 71%, Scharffen Berger 70%, or Ghirardelli 70% Extra Bittersweet, in order of our preference), broken up
1 1/2 ounces unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk (for a double recipe, use 5 eggs)
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons unbleached all-purpose flour, organic preferred (measured by dipping and leveling)
Half of a 3.5- to 4-ounce bittersweet chocolate bar, broken into bite-sized pieces
Preheat the oven to 375 degrees. Butter a dark metal 6-cup cupcake tin.
Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring, as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water.
In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend in the bite-sized pieces of chocolate. Pour the batter into the cake pan, filling each three-quarter full.
Bake the cupcakes for 18 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see if it is nearly firm. Remove them from the oven. Cool in the pan on a rack for 5 to 10 minutes to serve warm, or for 20 minutes to serve at room temperature. Makes 6 cupcakes and doubles easily.
Wrapped, the cakes keep well in the refrigerator for up to 5 days.
You could turn this recipe into a cake by baking it in a 9-inch springform pan lined with parchment. Increase the cooking time to about 33 minutes.
Hint: The pan you choose will change the baking time of this and other recipes. Here, the dark pan called for gives you fudgy cakes in 16 to 18 minutes; shiny pans lengthen baking time by a few minutes. We use a dark (not black) nonstick metal pan for this recipe.
Per serving: 386 calories; 26 g fat (15 g saturated fat; 61 percent calories from fat); 40 g carbohydrates; 134 mg cholesterol; 73 mg sodium; 5 g protein; 3 g fiber.
