March 1, 2010

Flourless chocolate cupcakes

Valentine's Day can either be a cruel holiday or an awesome chance to celebrate yourself, as a single girl. I also realize this is way past due for V-day, but here you go anyway.

For Valentine's Day I was supposed to go to Charleston with a bunch of international med students from Emory. Then snowpocaplyse hit Atlanta, and there was a 20 mile stretch of I-85 shut down due to, well, panic and lack of intelligent response. So that was called off, and I was left alone on Valentine's Day weekend while my roommate frolicked in Aruba. True story.

So after bitching and moaning to myself (alone) about, what was I going to do now? I went outside with Nic and DH, sled down a hill in Piedmont Park, baked bread, made butter, then celebrated my singleness with these, raspberry sauce and more Big Love. Single, cupcake sized flourless chocolate cakes with a dash of raspberry sauce go a long way to salve injustices of a snowy weekend invented to trash single people by some card company. 

Flourless Chocolate Cupcakes
Makes 6 cakes, adapted from Baking Bites

7 tbls butter (permission to use whole stick granted)
3.5 oz of dark chocolate, chopped (exactly the size of a 72% dark bar from TJ's)
1/2 cup sugar
2 room temperature eggs
1/2 tsp vanilla extract
1/2 tbls cocoa powder
dash salt

1. Preheat oven to 350 degrees. For the love of sanity, line a muffin tin with 6 papers.

2. Using microwave, cause who is really going to whip out a double broiler, melt butter and chocolate in 30 second increments, stirring in between, until melted.

3. Stir in sugar, then set aside to cool for a while.

4. Once cool to the touch- as in stick your finger in it, then whisk in eggs one at a time, followed by vanilla, cocoa powder and salt.

5. Divide evenly into six muffin liners. I got exactly 6.

6. Bake for 10 minutes. Leave them in, turn off the oven, and let sit for 10 additional minutes. Do not over bake, so make sure you're paying attention to not let them dry out.

Raspberry Sauce

1 cup frozen raspberries
sugar to taste

1. Place raspberries in a microwave save bowl, and nuke for about 2 minutes or until mushy and defrosted.

2. Press through a sieve to remove seeds. This is optional- it makes a smoother sauce but is a pain in the ass.

3. Add sugar to taste.

4. Cool. Then puddle in the middle of a plate like you see in restaurants, add cake on top, and scoop of vanilla ice cream. Holler.


M. said...

Sounds really tasty and combination of chocolate with raspberry always works.