Pantry Must Haves
1 cup unsalted butter
8 ounces semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tspns (NOT TABLESPOONS) of flour
8 extra large foil muffin cases
Melt butter and chocolate in medium heat-proof bowl in microwave for 30 seconds at a time.
Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined.
Adjust oven rack to middle position; heat oven to 450F. Line a standard sized muffin pan with the muffin cases. Divide batter evenly among the cases.
Bake until batter puffs but center is not set (8-10 mins). Remove from oven and carefully remove from muffin cases and transfer to a dessert plate. [Some may break but will still taste amazing].
Garnish with fresh raspberries and whipped cream.
TE: The batter can be made a day ahead and kept in the refrigerator in the cases/muffin tins. Just bring to room temperature for about an hour before baking.
