中国新闻发包子640个 (转载)# Stock
x*n
1 楼
灰常容易而且快。分成小杯（muffin cups ／ramekin) 可以同时做出很多很多。
Ingredients
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which
will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Directions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of
simmering water; remove from heat. Beat eggs, sugar and salt with a hand
mixer in a medium bowl until sugar dissolves. Beat egg mixture into
chocolate until smooth. Beat in flour or matzo meal until just combined. (
Batter can be made a day ahead; return to room temperature an hour or so
before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450
degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-
large muffin papers (papers should extend above cups to facilitate removal).
Spray muffin papers with vegetable cooking spray. Divide batter among
muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully
lift cakes from tin and set on a work surface. Pull papers away from cakes
and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
Ingredients
1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which
will make 12 cakes)
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
Directions
Melt butter and chocolate in a medium heat-proof bowl over a saucepan of
simmering water; remove from heat. Beat eggs, sugar and salt with a hand
mixer in a medium bowl until sugar dissolves. Beat egg mixture into
chocolate until smooth. Beat in flour or matzo meal until just combined. (
Batter can be made a day ahead; return to room temperature an hour or so
before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450
degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-
large muffin papers (papers should extend above cups to facilitate removal).
Spray muffin papers with vegetable cooking spray. Divide batter among
muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully
lift cakes from tin and set on a work surface. Pull papers away from cakes
and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.
