My mother, also known as the Dishing the Divine editor, sometimes makes me laugh when she gives me feedback on my posts. For instance, when I asked her to review my last post, her response was:
“I will get to this later, but just so you know, this does NOT LOOK LIKE THE RECIPE FOR DIVINE SINFUL CHOCOLATE MUFFINS!”
We all know that if mama ain’t happy, no one is happy. So mom, here you go. At last, the recipe to your favorite chocolate treat. Of course, once you see the list of ingredients, you may be less inclined to eat it.
A pound of chocolate? You bet. This is one of the few desserts I have ever eaten that is made lighter by serving it with a huge dollop of thick, homemade whipped cream.
Source: King Arthur Flour
Ingredients
Instructions
- Preheat the oven to 400°F. Lightly grease a standard muffin tin or a dozen silicon muffin cups.
- In a double boiler, or in a microwave, heat together the chocolate and butter till just melted. Stir in the salt, espresso powder, flour, sugar, water, vanilla, and egg yolks. Mix to combine thoroughly, but don’t beat.
- Beat the egg whites until stiff but not dry. Gently fold them into the chocolate batter.
- Divide the batter among the 12 muffin cups.
- Bake the cakes for 12 to 13 minutes. Remove them from the oven, and let them cool on a wire rack for about 2 minutes. Remove one muffin from the cup and break it open; the middle won't appear completely set—that's OK. Your goal is a middle that’s very moist, even wet, but not flowing or lava-like. Better for the cake to be a bit moister than too dry, as it’ll continue to set a bit as it cools.
- Top each warm cake with a dollop of whipped cream. Vanilla ice cream is another tasty option. Or just eat them plain, as my mom does!
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