"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Motlen Chocolate Mini Cakes Recipe

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This recipe for Motlen Chocolate Mini Cakes, by , is from Pampered Chef Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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6 ounces fine-quality bittersweet chocolate
1/2 cup butter
3 eggs
3 egg yolks
1 cups powdered sugar
3/4 cup flour
vanilla ice cream (optional)

1. Preheat oven to 400.
Generously spray well of silicone cupcake liners with nonstick spray. Place on a baking sheet and set aside.
Coarsely chop chocolate. Combine chocolate and butter in classic batter bowl; microwave on high 1 to 2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.

2. Whisk eggs and egg yolks into chocolate mixture. Add sugar and flour; mix just until dry ingredients are incorporated.

3. Divide batter equally among cups. Bake 13 to 14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)

4. Remove pan from oven; immediately place inverted plate over each cupcake. Carefully invert. Gently press on tops and sides of cakes to loosen. Serve with ice cream, if desired.

Yield: 12 cakes

Nutritional info: 260 calories, 16g fat, 29g carbs, 1g fiber, 4g protein




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