LES CUPCAKES (P. 128).
This is Crapazano’s take on a David Lebovitz recipe. I made a half recipe, used a 70% dark chocolate, and dropped the temperature from 350 to 340 in my (already slow) oven in hopes of inhibiting doming in a Nordic Ware cakelette pan. Didn’t help – lol! The cakelettes domed and the bake took 25 minutes, as called for, in any case.
These were simple to throw together. The process, which includes a double boiler to melt the chocolate, calls for a few more bowls than a standard dump cake, but no real skills or mixer required.
We liked the little cakes quite a bit, and found them not too sweet. We ate them with Chantilly cream and homemade raspberry sauce. The former, I think, is a must as they might come across as a bit dry without it. The berries were tasty, but a bit overpowering of the chocolate, and I will probably opt for the whipped cream only next serving.
