Chocolate Muffins
Yield: 6 very large muffins or 12 normal size.
Ingredients
2 eggs
1 cup (200 g) sugar
1 cup (130 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (160 g) butter
4 oz (120 g) semisweet chocolate chips (optional)
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 large muffin tins or cups (paper muffin bake cups are recommended).
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips (please note that these might end up in the bottom of the muffin).
6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, approximately 30 minutes.
The Chocolate Muffins may be served hot or at room temperature.
Variations
1. If you wish to use less saturated fat, try substituting 1⁄2 the butter with a good quality vegetable oil.
2. If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
Friday, June 22, 2007
Friday, June 8, 2007
Classic Chocolate Souffle
Classic Chocolate Souffle
Yield: 6 servings
Ingredients
1/3 cup (65 g) sugar
5 ounces (150 g) bittersweet chocolate (70%)
3 egg yolks
5 egg whites
a pinch of salt
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease one large souffle dish or 6 small souffle dishes.
3. Melt the chocolate over hot water (in a double boiler).
4. Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks.
5. Add 1/3 cup of sugar gradually while whisking with the electric mixer.
6. Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites.
7. Fold in the remaining part of the whisked egg whites.
8. Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.
Variations
1. You may use bittersweet chocolate flavored with orange or raspberries for a delicious fruity flavor.
Yield: 6 servings
Ingredients
1/3 cup (65 g) sugar
5 ounces (150 g) bittersweet chocolate (70%)
3 egg yolks
5 egg whites
a pinch of salt
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease one large souffle dish or 6 small souffle dishes.
3. Melt the chocolate over hot water (in a double boiler).
4. Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks.
5. Add 1/3 cup of sugar gradually while whisking with the electric mixer.
6. Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites.
7. Fold in the remaining part of the whisked egg whites.
8. Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.
Variations
1. You may use bittersweet chocolate flavored with orange or raspberries for a delicious fruity flavor.
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