- 10 oz. bittersweet chocolate
- 8 oz. unsweetened chocolate
- 1-1/4 lb. (2-1/2 cups) unsalted butter
- 1 lb. (3-1/2 cups) all-purpose flour
- 4-1/2 cups sugar
- 12 eggs, cracked into a bowl
In a saucepan, melt the two chocolates with the butter. Cool slightly. In a large bowl, mix the flour and sugar. Whisk the eggs into the dry ingredients. Pour the chocolate into the egg mixture and stir until well blended; chill at least 3 hours. Heat the oven to 350°F. Line a muffin tin with muffin papers. Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup (refrigerate extra batter in an airtight container for up to a week). Bake the muffins until the tops puff and crackle and are slightly soft to the touch, and a toothpick stuck in the center has moist but not wet crumbs clinging to it, about 30 minutes.
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