Belgian Brownie Cakelets
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Ingredients
12 servings
- 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
- 7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour
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Preparation
Step 1
Place chocolate and butter in a large heatproof bowl.
Step 2
Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together.
Step 3
Off the heat, whisk in sugar, which should cool the mixture down significantly.
Step 4
Whisk in salt, then eggs, one at a time.
Step 5
Stir in flour.
Step 6
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
Step 7
Heat oven to 325°F (165°C).
Step 8
Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers.
Step 9
Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)
Step 10
Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.
Step 11
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Chef's notes
The original recipe yields a persnickety 14, calls for superfine sugar and pastry flour; my adjusted recipe makes an even dozen with the ingredients you already have around, plus some much-needed salt.
It’s mixed by hand in one bowl in under 5 minutes.
Using cocoa powder instead of flour works, but the shiny lid is lost.
For a bittersweet taste, you can reduce the sugar by two tablespoons.
Despite the butter quantity, it’s essential for the cakelets' texture.
These shouldn't be frosted as they are a perfect self-contained luxury. Serve with a dollop of barely sweetened whipped cream, powdered sugar, or berries if desired.
