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!

Yield: 6 servings
Oven: 350 deg. F.

Ingredients for the stuffing:
• ¼ c soft cream cheese
• 1 T blue cheese crumbles
• 1 T grated good quality parmesan cheese
• 1 T grated jack cheese
• 1 T minced shallots
• Salt and pepper to taste

Ingredients for the chicken breasts:
• 6 7-8 oz. boneless chicken breasts halves skin left intact, rinsed and patted dry
• Salt and freshly ground black pepper
• Flour
• Canola or olive oil

Ingredients for the sauce:
• 1 cup red grapes cut in half
• 1/3 cup chardonnay
• 1 T fresh lemon juice
• 2 tsp honey
• 1 T unsalted butter (optional)

To make the stuffing – Combine the first five ingredients. Adjust the seasoning with salt and pepper to taste.

To make the chicken – Salt and pepper the skin side of the chicken breast, dredge with flour and sauté both sides until golden brown. Cut a pocket in each breast: Lay the breast skin side up on a cutting board. Hold a 5- or 6-inch sharp, thin-bladed knife with its flat side parallel to the cutting board. About half way up and midway along the thicker side of the breast, carefully make an incision that goes deep into the breast but doesn’t break through the opposite side. Place a tablespoon or so of the stuffing into the pocket. Put the chicken on a baking sheet and place in the preheated oven. Bake until just cooked (about 10- 15 minutes).

To make the sauce – Place the first four ingredients in a medium sauté pan over medium heat. After the sauce thickens drop in the chilled butter. Swirl until the butter melts. With the chicken on a plate, spoon the sauce over the breasts. Serve immediately. Enjoy!