Cleaning out some recipe clippings, I came accross this one for deeply rich chocolate muffins that appeared in the October/November issue of Fine Cooking back in 1998! Developed by Kathleen Stewart, I was always intrigued by the technique of letting the batter rest for 3 hours before baking.
This results in a very thick batter that must be scooped with an ice cream scoop but the end result is an intensely dense crumb that has a wonderful chocolate flavor. Make sure you use paper muffin liners to make these. They are good on their own or topped with lightly sweetened whipped cream and shavings of chocolate. I think these chocolate dandies would also be divine with some creme anglais.
This makes 20 medium-sized muffins. I tried cutting the recipe in half but didn’t like the results as much. If you make these but don’t want to bake all the muffins at once, the batter will hold covered in the refrigerator for up to a week.
10 ounces bittersweet chocolate
8 ounces unsweetened chocolate
1 1/4 lbs. butter
3 1/2 cups flour, sifted
4 1/2 cups sugar
12 eggs (yes, 12 eggs, this is not a typo)
In a double boiler over medium heat, melt the butter and chocolate together. Allow to cool, while placing eggs in a mixing bowl. With the mixer running add the the flour and sugar and blend well on medium speed. Pour the chocolate into the egg mixture and make to sure mix completely. Using a rubber spatula, make sure that all the egg is mixed and that the batter is a uniform color. Place in the refrigerator for 3 hours.
Preheat oven to 350°. Place the liners in the muffin tins and then scoop the batter using a 1/2 cup ice cream scoop. Bake for about 30 minutes. The tops will have a nice cracked apperance, the center will be moist.