• 39 Ratings

Who needs finger food when you have the option of sticking your fork into this dessert? This miniature riff on the sophisticated souffle combines a dense, molten chocolate-ganache center with light, airy chocolate cake. Served warm with a dollop of vanilla ice cream and an edible gold-leaf garnish, our cupcake is sure to melt your guests' hearts -- one luscious bite at a time.

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Ingredients

Directions

  • Make ganache: Place 4 ounces chocolate in a small heatproof bowl. In a small pan over medium-high heat, warm cream until it begins to boil. Pour cream over chocolate. Let stand a few minutes, then mix until smooth. Cover with plastic wrap and refrigerate until set, about 1 hour. Use 1-inch ice cream scoop to make balls; place on parchment-lined tray, close but not touching. Freeze 1 hour, or airtight up to 3 days.

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  • Make batter: Preheat oven to 450 degrees. Line a muffin tin with paper liners. In a medium bowl set over a pan of simmering water, heat remaining 8 ounces chocolate with butter until melted. Meanwhile, with a mixer, whisk together eggs, yolks, and sugar until pale and thick, about 5 minutes. Quickly fold egg mixture into chocolate until almost completely incorporated. Sift flour and salt over mixture, and fold in.

  • Divide batter among liners, filling halfway. Add ganache ball to each. Cover with batter, almost to top.

  • Bake until just set, 8 minutes. Transfer tin to rack to cool for 10 minutes (cakes will fall). With a small offset spatula, gently remove from tin. Serve warm.

Cook's Notes

Since these are served warm, they should be baked just before serving; you can make the ganache balls 3 days ahead and freeze. Garnish with edible gold leaf, and serve with vanilla ice cream.

Reviews

39 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2