Ingredients
4largeeggs,cold
8ozchocolate,(semisweet or bittersweet), coarsely chopped
½cupbutter,cut into 16 pieces
3cupsWhipped cream
sprinkles for topping,optional
Preparation
Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Grease a mini cheesecake pan liberally with cooking spray.
In a stand mixer using the whisk attachment, beat the eggs at high speed for about 5 minutes, until the volume doubles.
Meanwhile, melt the chocolate and butter together. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is streak-free and smooth.
Scrape the batter into the mini cheesecake pans, filling each cup about ⅔ full. Bake for 14 to 18 minutes or until the cakes have risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees F.
Remove the pan and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm. (The cakes can be refrigerated for up to 4 days.)
To serve, carefully remove the mini cakes from their cups, and top with whipped cream. Garnish with sprinkles if desired.
