14 tbsp butter (2 sticks minus 2 tbsp)
7 oz 70% dark chocolate (65 or 70%)
1 cup sugar
4 eggs (room temperature)
1 tbsp cocoa powder
Preheat oven to 350F. Line muffin tin with cupcake liners. Melt/mix together butter and chocolate over double boiler. When melted, stir in sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time. Once all the eggs have been incorporated, whisk in the cocoa powder. Pour batter into muffin pan bake for ~10 minutes (until tops are just dry and don't look like batter). Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.
Recipe from http://bakingsheet.blogspot.com/2007/02/flourless-chocolate-mini-cakes.html Thanks E!
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