Ingredients
- ⅔ cup all-purpose flour
- ¾ cup plus 2 tablespoons bittersweet chocolate chips
- 4 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup unsalted butter
- 2 cups confectioners’ sugar
- Granulated sugar for dusting (about 1 cup)
Instructions
Method: Indirect baking
Equipment: 10 (8-ounce) glass or metal baking cups
- Set the EGG for indirect cooking at 450°F/232°C.
- Spray the baking cups with cooking spray and dust the inside with granulated sugar. Set aside.
- In a saucepan over low heat, melt the butter and chocolate, stirring frequently. Remove from heat and let cool for 10 minutes.
- In the bowl of an electric mixer fitted with a whisk attachment, beat the eggs and egg yolks on medium speed for 3 to 4 minutes until light and ribbony.
- Add the vanilla extract and confectioners’ sugar and beat for 1 minute.
- Slowly add the melted chocolate mixture and beat for 1 minute.
- Add the flour and beat for 1 more minute, or until just incorporated.
- Fill each baking cup three-quarters full.
- Refrigerate for at least 30 minutes or up to 24 hours.
- Place the cups on the cooking grid and close the lid of the EGG.
- Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be set but not fully cooked through.
- Immediately turn the cakes out onto individual plates and serve warm with whipped cream.
