2 cups (4 sticks) unsalted butter
8 ounces sweet chocolate
3½ cups sugar
2 cups all-purpose flour
⅛ teaspoon salt
8 large eggs
2 teaspoons vanilla
4 cups coarsely chopped walnuts
36 walnut halves
Preheat the oven to 300 degrees. Line 36 muffin tins with foil liners and coat with cooking spray. Set aside.
In the top of a double boiler melt the butter and chocolate over simmering water. Cool while mixing other ingredients.
In a large bowl combine the sugar, flour, and salt. Stir in the chocolate mixture. Whisk in the eggs and vanilla. Fold in the chopped walnuts.
Spoon the batter into the prepared muffin tins, filling about three-fourths full. Top each with a walnut half. Bake about 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks.
Makes 36 servings
Ellen Lathlean, Member
Crimson Tribe,
Pleasanton, California