Preheat the oven to 325 degrees Fahrenheit.

Heating 1-inch of water in the bottom half of a double boiler over medium
oestrus. Situation 10 ounces semisweet coffee, 1 cup heavy cream and 2
ounces unsweetened chocolate in the top half of the double kettle.
Tightly cover with plastic roll. Allow to heat for 8 proceedings. Remove
from the heat and stir until quiet. Set aside until required.

Place the egg, sugar and vanilla extract in the bowl of an electric
mixer fitted with a toddle. Beat on medium until lemon-colored and
slightly thickened, some 4 proceedings. Add the melted chocolate mixture
and beat on medium for 15 to 20 seconds more. Add the cake flour,
baking soda and chocolate fries, and beat on low for 10 seconds.
Increase to medium and beat for an adscititious 10 seconds. Remove the
bowl from the social. Use a rubber spatula and thoroughly combine the
clobber.

Evenly divide the mixture into 18 bake cups that have already been
positioned into muffin tins, filling the cups to within 1/4 below the
rim. Bake in the preheated oven until a toothpick inserted in the
center comes out unobjectionable, around 25 to 30 proceedings. Remove from the oven
and allow to cool to room temperature.