1In a greased 6-cup muffin pan, place half tablespoon of almond slices on each bottom.
2Chop dark chocolate bar into uniform pieces. Put them and 6 tablespoons of butter into a bowl. Heat 1 1/2 cup of hot water in a saucepan over low heat, place the bowl over the hot water. When chocolate and butter start to be melt, turn off the heat and stir frequently until smooth and completely melted.
3Preheat the oven to 350 degrees F.
4Beat eggs in another bowl and add to the chocolate bowl. Then add sugar, flour and mix well.
5Pour the chocolate batter into each muffin pan up to half. Then put 1 tablespoon of blueberry jam on each chocolate batter and pour the rest of chocolate batter.
6Bake for 12-15 minutes.
7When muffins are baked, sprinkle powder sugar on top.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.