ingredients
1 cup of unsalted butter
1/2 cup of bittersweet chocolate
3 eggs
1/2 cup of unsweetened cocoa
3/4 cup of sugar

directions
1. Preheat oven to 150 degrees celsius.
2. Butter the cake pan or muffin tin.
3. Coarsely chop the chocolate and melt with butter in a double boiler over simmering water, stirring occasionally to blend.
4. Remove from heat and let cool.
5. Meanwhile, in a large bowl, beat the eggs at medium speed until thick, about 1 minute.
6. At low speed, beat in sifted cocoa and then the sugar to partially blend.
7. Scrape down sides of bowl with a rubber spatula.
8. Beat mixture at high speed until thick, about 1 minute.
9. Add the melted chocolate and beat at medium speed until blended.
10. Scoop 1/3 cup batter into each muffin cup or pour into cake pan.
11. Place muffin tin on jelly roll pan in the center of oven.
12. Pour enough hot water into the pan to reach 1/2 inch up the sides of muffin cups. (This is not necessary for cake pan.)
13. Bake for 20 minutes or until done.

Posted by Tracey