I find chocolate to be a perfectly sinful treat after a rich meal. I've been to fancy events where they bring out some kind of cheesecake or some other beautiful dessert but most people moan or complain. They want chocolate!
We ate our warm brownie cups at the end of last night's meal. I adopted this recipe from a Martha Stewart book I've had for nearly 10 years and these never stop pleasing. Simple and rich and they look very pretty.
Serve them as close as possible to right out of the oven . Give them a little cooling down time so you can dust them with powdered sugar but eat them when the chocolate is molten inside. Mmmmm, that hits the spot!
Warm Chocolate Cups
makes 5
4 oz. semisweet chocolate
8 Tbsp. unsalted butter
1 Tbsp. Port Wine
1/2 cup all purpose flour
1/2 tsp. baking powder
pinch of salt
1/2 cup cocoa powder
4 large eggs
1 tsp. vanilla extract
1 cup sugar
Preheat oven to 350. In a double boiler, place chocolate, butter, and port in the top pan and melt over medium high heat.Remove from heat and cool, stirring often.
Meanwhile in a large bowl, beat eggs and sugar together until light and fluffy. Add in the vanilla then add in the cooled chocolate and mix. In a small bowl, combine all dry ingredients and add into the chocolate mixture in two additions, beating in between.
Diving among 5 small ramekins and place on a rimmed cookie sheet. Pour water into the pan so that it comes halfway up the ramekins. Bake for 30 minutes, or until tops are cracked, and remove from oven and let cool about 5 minutes, dust with powdered sugar and serve.
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