Ingredients
- 150 grams/5.3 ounces dark chocolate (no more than about 50% cocoa solids to make sure the muffins are sweet enough)
- 150ml/5.2 fl. oz. double cream
- 75 grams/2.6 ounces salted butter
- 125 grams/4.4 ounces milk chocolate
- 50 ml/1.75 fl. oz. milk
- 50 grams/1.75 ounces dark brown sugar
- 2 large eggs
- 175 grams/6.2 ounces plain flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
Instructions
- Break up 75 grams/2.6 ounces of the dark chocolate into a small plastic tub and microwave* in 30 second intervals until mostly melted (3 x 30 seconds is about right). Stir the chocolate until smooth, then gradually whisk in 3 tablespoons of the cream. Put a lid on the tub (or cover it with foil) and freeze for about 30 minutes.
- Preheat the oven to 200C/390F (180C/355F fan). Melt the butter in a large bowl in the microwave for 30 to 60 seconds, then set aside to cool slightly. Meanwhile, chop the rest of the dark chocolate and the milk chocolate into fairly large chunks. Then whisk the rest of the cream, the milk, the sugar and the whisked eggs into the melted butter.
- Fold in the flour, cocoa, baking powder and chopped chocolate until just combined.
- Divide half the batter between 6 muffin cases, then plop just over a teaspoon of the chilled chocolate and cream mixture into the centre of each. Cover with the rest of the batter.
- Bake for 20 minutes. Let cool for a short while, then eat while still warm and gooey.
0 Response to "Soft-centered triple chocolate muffins"
Posting Komentar