Chocolate muffins

Name: Chocolate muffins
Ingredients: 220 g dark chocolate; 120 g butter; 80 g flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 100 g sugar; 4 eggs

Dessert - Chocolate muffins by Marioara A. - Recipia

Chocolate muffins are best served after cooling, when the crumb has set and is less creamy than a moelleux. Dark chocolate, butter and flour make for dense muffins with plenty of chocolate. I choose dark chocolate with around 60% cocoa so the bitterness doesn’t overpower the flavour. Preparation: 15 minutes. Cooking: 13 minutes. Resting: 20 minutes. Total time: 48 minutes. Servings: 8. Approximately 380 kcal and 6 g protein per serving.

Ingredients

220 g dark chocolate
120 g butter
80 g flour
1/2 teaspoon baking powder
1/4 teaspoon salt
100 g sugar
4 eggs

Preparation

1. Break the chocolate into pieces and cut the butter into pieces. Melt them together over a bain-marie, stirring, for 5 minutes, until smooth. 2. Beat the mixture on high speed for 2 minutes, until it is no longer hot. 3. Mix the flour with the baking powder, salt and sugar. Add all of it to the chocolate and beat until smooth, then mix in the eggs one at a time. 4. Divide the batter among muffin cups, filling them almost to the top. Bake at 180°C for 12-13 minutes, until the tops are set. 5. Let the muffins cool for 20 minutes before serving.

Notes

For a more balanced flavour, choose dark chocolate with 55% to 70% cocoa; above that, the bitterness comes through more strongly. For mini muffin tins, start checking after 8 minutes, since the smaller size bakes faster. If the chocolate is very bitter, choose one with a lower cocoa percentage and keep the sugar at 100 g. Let the muffins cool before putting them in a container, otherwise steam will collect on the lid. Serve them plain, with black coffee or a glass of milk. The chocolate and butter contain dairy, eggs are present, and the flour contains gluten. Stored in a sealed container, they keep for up to 3 days in the fridge.