I made this for New Years for just my husband and I so I halved the recipe. I love the simplicity! WHen I finished mixing everything up, I got really nervous because the batter was extremely liquidy, so I went ahead and added the entire 4 teaspoons of flour (for half the recipe) and put the batter in the fridge. It was there for about 3 hours and when I went to take it out just before dessert, it was so thick it was practically a solid! Whoops! I left it out at room temp. hoping it would soften up, but after about 20 minutes I got impatient and just grabbed my muffin tin, greased with shortening sprinkled with sugar and filled the cups. There were 4 little cakes. I baked them for about ten or twelve minutes, but I had a lower temp than recommended just in case. I took them out when the sides looked baked and the center wet. They were perfect. A brownie-like, slightly crisp exterior and a fantastic gooey, chocolatey center. Restaurant quality with no effort. Next time I won't add the extra flour.
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I made this for New Years for just my husband and I so I halved the recipe. I love the...