Preheat the oven to 350° and line 4 muffin cups with paper liners. In a medium heatproof glass bowl set over a saucepan of simmering water, combine the chocolate chips with the butter, sugar, cornstarch and vanilla. Stir until the chocolate chips are melted and smooth. Remove the bowl from the saucepan and let the chocolate mixture cool slightly. Whisk in the whole eggs and the egg yolks.
Spoon the batter into the lined muffin cups. Bake for 10 minutes, until set around the edges and soft in the center. Let stand for 5 minutes.
Meanwhile, in a small bowl, whisk the apricot jam with the Cognac until smooth.
Invert the cakes onto plates and remove the paper liners. Spoon the apricot-Cognac sauce around the cakes and serve.
Dried-fruit-and-caramel-scented tawny port: Taylor Fladgate 10-Year Reserve.
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Review Body: I made this for a dinner party for 8 last night and it was a BIG hit! Everyone raved about it and demanded the recipe. It is so easy and yet elegant. Not real sweet but rich, and the apricot jam/cognac topping was divine! I couldn't find papers for the larger muffin tin I wanted to use, so I ended up cutting parchment paper to fit two of them, which worked fine, and used a silicone pan with six larger shallow cups. That didn't work well--the cakes didn't come out of the silicone pan well. Just use a regular muffin tin, and use the papers. Everyone will think you're a gourmet cook.