Yield: About 12 cupcakes
Oven: 350 deg.
¾ cup (12 oz. or 1 ½sticks) unsalted butter
8 oz. 70% cocoa (or higher) chocolate
3 large eggs plus 3 large egg yolks
1/3 cup of granulated sugar
3 T flour
Pinch of salt
Method:
In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
melted, gently mix the butter and chocolate until well combined.
Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
the butter and chocolate mixture to the bowl.
Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.
Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.
To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
(or ganache), fresh raspberries and some cocoa powder. Enjoy!
When preparing this dish remember to make sure you are happy. I am a firm believer that your goodwill is passed on through your cooking. If it is before 5 o’clock, feel free to pour yourself a little glass of champagne or a tonic of some sort. If you are preparing this wonderful dessert after the 5 o’clock hour, please help yourself to a glass of wine or maybe even a martini.
Finely chop 8 oz. of dates. Make sure the dates are pitted so the chopping will be easy. Bring 1/2 cup of water and 1/2 cup of Kahlua to a slight boil then add to the dates and let sit to cool.
In a mixing bowl add one stick of room temperature butter and 1 cup packed brown sugar. Beat until creamy. Add 4 room temperature eggs one at a time to mixture. Incorporate 1-3/4 cups self-rising flour, 1 tsp. baking powder and 1 Tbs. instant coffee crystals into mixture — do not over mix.
Put chopped dates put into food processor and puree the heck out of them. While you are doing this make sure not to stick your fingers into the processor — it could be very painful, and you may have to start again once you have returned from the hospital. Add date to flour mixture and mix until smooth.
Pour into a 9-inch round or square baking dish and bake at 350° for approximately 45 minutes. The cake should be golden brown and spongy. Let sit to cool off.
After preparing the cake and enjoying a short nap, now you’re ready to prepare the toffee sauce.
In a sauce pan mix:
¾ cup butter
1 ½ cup packed brown sugar
1 cup heavy whipping cream
½ tsp. vanilla
Heat until nice and warm — the sauce should start to thicken. Add some scotch to the mixture. The amount will depend on how much fun you wish to have. Do not use your finest 15-year barrel-aged scotch — this will ruin the sauce with the taste of peat. In other words, pour the good stuff into a glass with 3 cubes of ice, and dump the cheap stuff into the sauce.
Enjoy with friends!
-Kathy