By Reshma Seetharam
If you were looking for a reason to make these decadent cupcakes, Valentine’s Day is one. The cupcakes are just the right size, quick to make, rich and filled with gooey goodness. You can make them for dessert tonight. Top it with berry puree, and I tell you, it’s the last thing you’ll want to eat before you die…
What you need: Makes 4 ramekins or cupcakes
1 pkg. (4 oz.) Semi-Sweet Chocolate baking bar, I used a Ghirardelli baking bar
1 stick or 1/2 cup butter
1/2 cup flour
1 cup confectioners sugar
2 whole eggs
2 egg yolks
1 tsp vanilla essence
A pinch of salt
For the berry sauce:
1/2 cup fresh blueberries
1/2 cup fresh strawberries
1/2 cup sugar
To make the berry sauce, wash the berries, core the strawberries, and throw them into a saucepan with the sugar.
Bring it to a boil until they berries and pulpy. Turn off the heat, cool and puree. Set aside.
Heat the oven to 425 degrees F. Butter and flour dust the ramekins or Pyrex cups. Place on a baking sheet.
On a double boiler, melt the butter and chocolate together on low heat.
While that melts, in a separate bowl, whisk the eggs, flour, sugar, salt and vanilla just until combined.
Pour the warm melted chocolate mixture into the flour mixture and stir until combined.
Spoon into prepared cups. Bake for 12 to 13 minutes, or until the sides of the cake are firm but the centers are still soft.
Let it stand for just a minute or two, before you overturn it onto a dessert dish.
Dust it with confectioners sugar and serve it warm with berry sauce. Enjoy!
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