Ingredients
·
50g
dark chocolate (55% cocoa solids is fine)
·
85g
butter
·
1
tbsp milk , water or coffee
·
200g
self-raising flour
·
½
tsp bicarbonate of soda
·
85g
light muscovado sugar
·
50g
golden caster sugar
·
1 egg
·
142ml
carton soured cream
FOR THE TOPPING
·
100g
dark chocolate (as above)
·
100g
white chocolate
Method
1.
Preheat
the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10
paper muffin cases. Break the chocolate into a heatproof bowl, add the butter
and liquid. Melt in the microwave on Medium for 30-45 seconds (or set the bowl
over a pan of gently simmering water). Stir and leave the mixture to cool.
2.
Mix the
flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another
bowl and stir in the soured cream, then pour this on the flour mixture and add
the cooled chocolate. Stir just to combine - don't overmix or it will get
tough.
3.
Spoon
the mixture into the cases to about three quarters full. Bake for 20 minutes
until well risen. Loosen the edges with a round-bladed knife, let them sit in
the tins for a few minutes, then lift out and cool on a wire rack.
4.
For the
topping, make two piping bags out of greaseproof paper (or cut the ends off two
clean plastic bags). Break the dark and white chocolate into separate bowls and
melt in the microwave on Medium for 2 minutes (or over a pan as in step 1). Put
2 spoonfuls of dark chocolate in one bag and the same of white chocolate in the
other.
5.
Working
with one muffin at a time, spread with dark chocolate from the bowl, letting it
run down a bit, then pipe four concentric circles of white chocolate on top.
Using a small skewer, drag through the circles at regular intervals, from the
centre to the edge, to create a cobweb effect. Repeat with four more muffins.
On the remaining five, spread over the white chocolate and decorate with the
dark. Best eaten the day they're made - even better while the chocolate's soft.
Credit to : bbcgoodfood.com
No comments:
Post a Comment