Recipes : Molten Flourless Chocolate Cupcakes : Food Network

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"Molten" Flourless Chocolate Cupcakes
Recipe courtesy Michael Chiarello

Directions
Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt

Preheat the oven to 300 degrees F.

Line the cupcake pan with paper liners and spray the liners with vegetable spray.

Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of
chocolate into roughly 1/2-inch pieces, set aside.

Combine the butter and cream in a small saucepan over medium-high heat. When the
cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently
to melt the chocolate.

In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch,
cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture

into the egg mixture and gently mix just until combined. (Mixing too much will
prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into
each mold, it should come about 3/4 of the way up the sides. Bake until a
toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over
bake. Immediately while hot, add a chunk of the remaining chocolate in the
center of each, by gently pushing it through the top of the cupcake in the center.
Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered
sugar and serve warm.