1. Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers. 2. In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth. 3. Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute. 4. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended. 5. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan. 6. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft. 7. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit. ---------------------------------------------------------------------------
Nutrition
Ingredients
