You know that horrible moment of realization: you’ve finished preparing a dish, only to find a key ingredient still sitting on your counter. Or worse, you forget to put something in, only to find out too late to re-bake or remedy.
Like the time I forgot to put salt into my Friday-night Chalah. When I saw the look of question on my family’s faces at the dinner table I immediately knew the mistake — it’s one of those mistakes you only make once!!
This past week, while trying to be efficient, but multi-tasking at the same time (do we ever not?!), I realized — too late to remedy — that I had forgotten the butter in my Flourless Chocolate Mini Muffins. When my melted chocolate seized up I should have known something was amiss!! Instead I added more hot coffee to soften the chocolate mess and proceeded on my way. Cleaning up, with the muffins nicely baking in the oven, I found my softened butter sitting on the counter.
Fortunately I had the ingredients, and the time, to re-bake what resulted in deliciously light and chocolatey bite-sized muffins.
FLOURLESS CHOCOLATE MINI-MUFFINS
This is a simple and quick recipe — if done correctly! For my purposes, I wanted them bite-sized, not requiring plates and forks. It was for an afternoon get-together, with our guests standing and socializing, rather than sitting at a table.
It also makes a fabulous cake which can be sprinkled with chocolate shavings or powdered sugar and served with berries and whipped cream. Perfect for Passover or those following a Gluten-free diet.
1 cup unsalted butter
1 lb good quality chocolate — 3/4 semisweet, 1/4 dark — chopped
1 tsp vanilla
1 tbsp espresso coffee
1 tbsp Grande Marnier — optional
2 pinches fine sea salt
8 large eggs, room temperature
1/4 cup granulated sugar
Preheat oven to 325 degrees.
Prepare muffin tins — I used paper inserts. This makes the perfect amount for two trays of mini-muffins, 48 ‘two-biters’ in total. If making in cake form, butter the sides of an 8″ or 10″ springform pan. Cut parchment for the bottom.
Place the chopped chocolate, butter, pinch of salt, vanilla, coffee and grande marnier in a large glass bowl. Microwave on medium for 30 seconds. Stir. Microwave another 30 seconds on medium. Stir. Continue to microwave, then stir, until the mixture is melted and smooth.
Meanwhile, put eggs, pinch of salt and sugar into the bowl of the mixer and using the whisk attachment beat on high for 10 minutes. It will become light yellow and billowy.
Using a spatula fold the egg mixture into the chocolate, a spoonful at a time. This will take a few minutes.
Pour into Muffin cups.
Bake 20 minutes, rotating the pans after 10. They are done when the top is firm and no longer shakes around. Another way to tell is when they no longer ‘sing’ …
If using a cake pan, bake 35-45 minutes, checking after 35, then every 5 minutes until it firms up.