Some of you know this already, but I once donned the apron of a Pampered Chef consultant. It was a great job for the 1.5 years that I did it. I got to stay at home with my kids during the day, hang out with fun ladies in the evening, and earn many fabulous items for my kitchen in addition to bringing in the extra money we needed each month. One of the items that I earned was the Silicone Floral Cupcake pan. I was very excited to get it, but for some crazy reason, I never actually used it!
I had promised Phil for years that I would make him these cakes, but thought that they would be too complicated and not turn out right, so I kept putting it off. I was SO wrong. These little cakes were very easy and turned out wonderful. I am sure that they would turn out in normal sized cupcake pans too. I just really enjoyed the flower shapes. Here is how I did it.
Ingredients:
6 ounces fine-quality bittersweet chocolate - 60% cocoa (mine was actually 75%)
1/2 c butter (do not use margarine!)
3 whole eggs
3 egg yolks (don't forget to save those whites to be used at a later time)
1 1/2 c powdered sugar
3/4 c all-purpose flour
Vanilla Ice cream (optional)
1. Preheat oven to 400F. Generously spray your muffin pan with nonstick cooking spray. I used oil on my silicone pan. Break apart or coarsely chop up chocolate and combine with butter. Microwave butter and chocolate in the for 1-2 min, stirring every 30 seconds until melted. Let cool 5 minutes.
2. Whisk eggs and egg yolks into the chocolate mixture; add sugar and flour mixing until just incorporated.
3. Divide the batter evenly into 12 muffin cups. Bake 13-14 minutes or until outside edges are set and center is still liquid.
4. Remove from pan by placing some platter or cookie sheet over the pan and inverting them carefully. Slowly lift pan to be sure that all cakes are released before lifting it off completely. As you can see below. I sprinkled mine with more powdered sugar, but had to leave some without so that you could see the cute flowers.
Serve with ice cream and enjoy!
