Belgian Brownie Cakelets from the Smitten Kitchen

I was looking for a new chocolate treat to make for Valentine's Day, and these cakelets fit the bill.  They are really easy to make and there is nothing wrong with warm, gooey chocolate - with a bit of sweetened whipped cream - for wrapping up a wonderful Valentine's Day.  They may be made ahead and either eaten at room temperature or warmed in a low oven (or zapped in the microwave if you can't wait).  Thanks to Smitten Kitchen for the recipe.  I made two minor changes with the addition of espresso powder and vanilla.

You will need a standard twelve cup muffin pan.

Ingredients:

• 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
• 7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
• 1 teaspoon espresso powder
• 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
• 1 teaspoon vanilla
  

Directions:

1.  Heat oven to 325 degrees and spray muffin tin with nonstick spray.

2.  Melt chocolate and butter in the microwave in 15-30 second bursts, stirring frequently, until smooth.

3.  Whisk in espresso powder, salt, and sugar.

4.  Whisk in eggs one at a time.

5.  Whisk in flour and vanilla.

6.  Cover batter with plastic wrap and let stand for 30 minutes.

7.  Scoop batter into prepared muffin pan (I use an ice cream scoop) and bake for 25-30 minutes.  A toothpick inserted in the center should come out with a few crumbs.

8.  Cool in pan for 5-10 minutes before unmolding.