Molten chocolate cupcakes

[Guest guest]

Speaking of flourless cakes, here's a recipe that's

gluten free.

Molten Flourless Chocolate Cupcakes

Makes 12 servings (unless you use the smaller versions

like I did and got 18)

(You must add the chocolate chunks while the cakes are

still hot from the oven.)

Vegetable spray, for greasing liners

8 ounces bittersweet chocolate

1 stick unsalted butter

1 cup heavy cream

4 large eggs, at room temperature

1 1/3 cups sugar

1/2 cup mayonnaise

1/2 cup cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

Preheat the oven to 300 degrees.

Line a 12 cup muffin pan with paper liners and spray

the liners with vegetable spray.

Shave 5 ounces of chocolate and put it into a bowl.

Cut the remaining 3 ounces of chocolate into roughly

1/2 inch pieces; set aside.

Combine the butter and cream in a small saucepan over

medium-high heat.

When the cream mixture comes to a simmer, pour it over

the shaved chocolate and stir gently to melt the

chocolate.

In a medium bowl, whisk together the eggs, sugar,

mayonnaise, cornstarch, cinnamon and salt, just until

the sugar has dissolved.

Pour the chocolate mixture into the egg mixture and

gently mix, just until combined. (Mixing too much

will prevent the eggs from rising in the oven.)

Scoop the batter into each mold: it should come about

3/4 of the way up the sides.

Bake until a toothpick inserted in the center comes

out clean, 40-45 minutes. Do not overbake.

While hot, add a chunk of the remaining chocolate by

gently pushing it through the top of each cupcake.

Cool the pan on a rack for 10 minutes.

Remove the cupcakes from the pan and dust with

powdered sugar and serve warm.

Recipe courtesy Chiarello/ville Courier &

Press, Monday, February 6, 2006.

Enjoy!

Alice

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