Introduction: Dark Chocolate Muffins
Gaze at this muffin...it looks amazing and it delivers! This is a perfect date night dessert for two.
Get the kids in bed, make a tea or coffee or enjoy a dessert wine. Turn down the lights, turn up a little Barry White and enjoy this piece of rich delight with a side of fresh whipped cream or a dollop of natural yogurt. You could also add a swirl of berry sauce to change it up.
The sourdough mixture needs time to work, so make the first part of this recipe in the morning so it's ready for evening...or leave overnight and continue next day.
Step 1: Ingredients
This small recipe will yield two muffins. Scale up the recipe to meet your needs!
- 70g flour
- 15g Sourdough Starter
- 20g cocoa
- 40 mls concentrated fruit juice (the remaining liquid from stewing or preserving fruit is perfect)
- 2 tsp vanilla essence
- 1/4 C chopped walnuts
- 100 mls water
- 25g butter melted
- 2 tbsp fresh cream
- 1/4 tspn baking soda
- 2 tspn cider vinegar
- 4 squares of dark chocolate (each square weighed 4 g)
Mix together flour, sifted cocoa, sourdough starter.
Step 2: Cocoa Cabana
Add in fruit concentrate, vanilla and chopped walnuts. Mix together.
Step 3: Water
Finally add water and mix until smooth.
The sourdough starter needs time to work through the mixture so set it aside for the night.
Step 4: Final Ingredients
Melt the butter and add in the baking soda, cider vinegar and cream then add all of this to your sourdough mixture.
Step 5: Give It a Final Stir
Make sure all of the batter is smoothly mixed.
Step 6: Select Your Baking Dish
We've used a couple of ramkins. Pour in your mixture, then push two pieces of dark chocolate into each mixture.
Bake for 30 minutes at 180C (360F). Cover the top of the mixture with foil if it looks to be getting over cooked.
When cooked, set aside to cool then gently remove from ramkin.
Step 7: Serve It Up
These dark chocolate muffins can be eaten cold but are fantastic warm, particularly if straight from the oven.
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