Hot Chocolate Muffin
Baking and Desserts | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
By the way, the batter for these muffins can easily be stored in the refrigerator for a couple of days. Just keep in mind that after being in the fridge, the baking time will increase slightly, to about 10–12 minutes. The edges of the batter should be cooked through while the center remains gooey. It's best to serve them while the muffins are still warm, lightly dusted with powdered sugar.
Ingredients
- Sugar - 1.8 oz
- Butter - 3.5 oz
- Whole egg - 3 pieces
- Salt - ¼ spoons
- Chicken Egg - 2 pieces
- 70% Dark Chocolate - 7.1 oz
- Wheat Flour - 2.1 oz
- Powdered Sugar - 0.7 oz
Step by Step guide
Step 1
Break the dark chocolate (70% cocoa) into pieces, cut the butter into chunks, and place them in a bowl. Melt the chocolate with the butter over a double boiler, stirring thoroughly.
Step 2
Whisk the eggs with the yolks and sugar until frothy.
Step 3
Mix the eggs and chocolate, then add the flour and salt. Stir until smooth.
Step 4
Pour the batter into greased molds and place them in a preheated oven at 392°F for 7 to 10 minutes.
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