- 3 oz. unsweetened chocolate
- 1 stick sweet butter
- 2/3 c. flour
- 1/4 tea baking powder
- lg. pinch of salt
- 2 eggs beaten
- 1 c. + 2 Tbsp sugar
- 1 and a 1/2 teasp. pure vanilla
- 1/4 c. milk
- 1/3 c. walnuts or pecans
Line or butter 12 muffin tins, preheat oven to 325
melt chocolate and butter together and allow to cool slightly.
whisk tog. flour, b. powder and salt
beat eggs on high till frothy, slowly add sugar, when thick add the chocolate mixture and then the vanilla on med. speed.
alternate beating in the flour and the egg mixtures, beginning and ending with the flour, add nuts.
pour into tins
bake until shiny and crackled on top but still very soft in the middle.
NOTE:when combining dry and liquid into a cake you ALWAYS START AND END with the dry ingredients.