If you like chocolate, you will love these chocolate bombs. They use the same batter as the flourless chocolate cake I posted ages ago, but they bake more quickly and there is no need to glaze them. The secret ingredient is instant espresso powder: a little will boost the chocolate flavor without making the muffins taste like coffee.
If you like you can serve these warm as a dessert as ‘lava’ muffins. In that case, bake them only until the outside is cooked and the inside is still fluid, about 15 minutes.
For 12 muffins
350 grams (12 oz) dark chocolate (between 70% and 80% cacao solids)
175 grams (1 1/2 sticks or 6 oz) butter
130 grams (2/3 cup) sugar
6 eggs, separated, or 100 grams egg yolks and 200 grams egg whites
1/2 Tbsp instant espresso powder
Break the chocolate into pieces, cut the butter into similar pieces and melt in a saucepan over low heat while stirring. (You can also do this au bain marie, but on induction on a low setting it works just as well without.)
Whisk the egg whites in a very clean dry bowl with a very clean dry whisk or very clean dry beaters until soft peaks form. Add half the sugar (65 grams or 1/3 cup) and whisk until firmer peaks form.
If you want to serve these for dessert, the only wine that can match up to all this chocolate is a thick sweet syrupy sherry called Pedro Ximénez (or PX).
The secret to a good homemade pizza with mushrooms is to sauté the mushrooms first so they will release their access water and won’t make your pizza soggy.