Truffle centre
White chocolate chunks
Milk chocolate chunks
These double chocolate muffins made with heavy cream are absolutely amazing. They don't need any additional butter or oil, the fat in heavy cream is enough to create one of the moist muffins ever. Combine this with chocolate and you are in Chocolate Heaven. The muffins don't stick to the muffin paper cups at all, they remove very easy. Give this recipe a try, it is easy, quick and I am sure you will love it too.
Ingredients
Makes 12 muffins
3 eggs
2/3 cup (135g) sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup (250 g) heavy cream
1/3 cup (40g) cocoa powder
2 tsp baking powder
1 2/3 cups (210g) flour
4 oz (120 g) bittersweet chocolate
Directions
1. Preheat the oven to 180C (350F). Line the muffin tins with paper cups. Cut the chocolate in small chunks.
2. In a large bowl place the eggs, sugar, salts and vanilla extract. Mix well until thick, creamy and pale yellow colored. Whip heavy cream until stiff peaks form.
3. Add cocoa powder over the whipped heavy cream and mix to combine.
4. Add whipped cream to eggs mixture and mix well.
5. Add baking powder and flour and mix to combine.
6. Fold in the chocolate chunks and keep about 2 tbsp of chocolate for topping.
7. Spoon mixture into the muffin cups. Add the remained chocolate chunks on top of them.
8. Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool a bit over a wire rack before serving. If the chocolate on top melted entirely add some more chunks while they are still warm to get a nice look on top.
http://www.homecookingadventure.com/recipes/double-chocolate-muffins
100g sugar
2 eggs
100ml milk
100g butter
150g flour
30g cocoa powder
7g bakeing soda
100g chocolate
6tsp Nutella
http://emojoiecuisine.hatenablog.com/entry/2015/10/07/151048
4-ounces good quality semi-sweet chocolate, chopped
4 tablespoons unsalted butter, cut into 1/2-inch pieces (plus extra for buttering the ramekins)
2/3 cup powdered sugar
dash of salt
1/4 cup all-purpose flour
1/4 teaspoon instant espresso powder
1 whole large Eggland's Best egg
2 egg yolks
1/2 teaspoon vanilla extract
Optional: Raspberries or strawberries, and whipped cream or ice cream for serving
Extra powdered sugar for dusting
Preheat the oven to 400 degrees. Butter 2 ramekins or custard cups (see Notes below). Place them on a baking sheet so they are not touching; set aside.
Add the butter and chocolate to a large microwave-safe mixing bowl. Microwave on 50% power for 1 minute. Stir and repeat if needed at 30 second intervals until the chocolate pieces are almost melted. Remove from the microwave and stir until smooth and all chocolate is melted.
Using a rubber spatula, fold in the powdered sugar, a dash of salt, flour and espresso powder but don’t worry if it’s not completely mixed.
In a separate bowl lightly whisk the egg and egg yolks. Add the vanilla and whisk until blended. Add the eggs to the chocolate mixture and whisk until smooth and fully combined.
Divide the batter between the 2 ramekins and bake at 400 degrees for 15 minutes. The edges will be firm but the center will be runny.
Allow the cakes to rest for 5 minutes before serving. Gently run a knife around the top edge of the ramekin to loosen the cake. Place a serving plate over the top of the ramekin and flip it over / invert onto the serving plate. Slowly remove the ramekin making sure the cake has released. If the cake has not dropped to the plate, allow it to rest for a minute or two then gently pound the plate on a counter top. Sift a little powdered sugar on top, add fresh raspberries or strawberries and a small scoop of vanilla ice cream if desired. Serve and enjoy.
This recipe has been tested using two (7-ounce) 4” x 2.5” ramekins. If you’re not positive about the size of your ramekins, test by making sure they'll hold about 1 cup of water and have similar dimensions as those mentioned above.
https://www.recipegirl.com/molten-chocolate-cake/
For best results use dark chocolate, and add a tablespoon of cocoa with the flour.
An alternative recipe for moist chocolate lava cupcakes (using vegetable oil and cocoa instead of butter and chocolate) : http://www.youtube.com/watch?v=Y1wSde...
Ricetta torta al cioccolato con cuore fondente
Oozy, gooey triple chocolate muffins with a soft ganache center.
150 g dark chocolate no more than about 50% cocoa solids to make sure the muffins are sweet enough
150 g double cream
75 g salted butter
4.4 ounces milk chocolate
50 g milk
50 g dark brown sugar
2 large eggs
175 g plain flour
2 tablespoons cocoa powder
1 tablespoon baking powder
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.
Recipe Notes
Slightly adapted from Sainsbury’s Magazine Nov 2014 edition.
https://scrummylane.com/soft-centered-triple-chocolate-muffins/
https://ricette.giallozafferano.it/Muffin-al-cioccolato.html
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs
1 cup (240 ml) buttermilk
2 teaspoons pure vanilla extract
1 3/4 cups (230 grams) all-purpose flour
2/3 cup (60 grams) unsweetened cocoa powder
1 1/4 cups (265 grams) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 grams) milk or semisweet chocolate chips
http://www.joyofbaking.com/muffins/ChocolateMuffins.html
PLEASE NOTE IN THE VIDEO I SAY 425ML OF VEG OIL! THIS IS WRONG...SEE BELOWWWWW...
350ml plain flour
370g caster sugar
60g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
150g chocolate chips
1 cup cold coffee
1 cup buttermilk
225ml vegetable oil
3 large free range eggs