Food Lion Kitchen: Chocolate Paradise!



1 cup bittersweet chocolate

6 tablespoons unsalted butter

¼ cup sugar

2 eggs

¼ cup all-purpose flour



Preheat the oven to 400 degrees F.

Lightly grease muffin molds.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.

Add eggs and whisk until well combined;

Add flour and mix – Do not overmix or the cake will be rubbery.

Fill the muffin molds half way, put a tablespoon of ganache in the middle then top off the muffin molds with more cake batter.

Bake for 30 minutes.






8 ounces semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature


Place chocolate in a small heatproof bowl;  set aside.

Place cream in a small saucepan over medium heat and bring to a simmer.  Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

Add butter and stir until smooth.  Let cool before using.

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