1. Preheat the oven to 160 degrees with the counter in the center. Lubricate the cake pan with oil
- unsalted butter - 240 grams
- bitter chocolate - 270 Grams
- sugar - 1 1/2 cups
- big eggs - 4 pieces
- extract of vanilla - 2 teaspoons
- instant coffee espresso - 1 st. spoon (optional)
- salt - 1/2 teaspoonfuls
- flour - 1 cup
- nuts - 3/4 Cups (optional)
1. Preheat the oven to 160 degrees with the counter in the center. Lubricate the cake pan with oil and put the mold on a baking tray. Chop the chocolate. Cut the nuts. Cut the butter into 16 slices. Set the bowl over the pot with boiling water. Put butter in a bowl, top with chopped chocolate. Cook until the mixture is heated, stirring constantly. Remove the bowl from the pan. Stir the chocolate mixture with sugar. Add eggs one at a time, whisking after each addition. Beat with vanilla extract. Add espresso powder, salt and flour, beat until a homogenous dough is obtained. 2. Put the dough in prepared form and smooth the surface with a rubber spatula. Sprinkle the dough over the chopped nuts (if used) and lightly press them into the dough. 3. Bake the muffins until the knife inserted into the center will not leave clean, about 40 minutes. Put the form on the rack and cool the cupcakes to room temperature. When they are completely cool, remove from the mold and serve.
Servings: 8-16