Monday 24 January 2011

Chocolate muffins

Thanks to Ottolenghi for this recipe for Chocolate cupcakes. Its perfect.
I knew I wanted a recipe which had depth and gooey-ness, probably with oil and treacle. This one was exactly it.
I then experimented a bit with the frosting, before just going with what is in the recipe, which suits the muffins perfectly: a rich ganache - chocolate, cream, butter, and a little vin santo (which threatened to make the chocolate seize, but was rescued with more cream. The recipe stated Amaretto, which with its higher alcohol content wouldn't have seized the chocolate).

In the end - the muffins have chunks of chocolate, are soft and gooey, and the slight flavour 'hole' made by the oil and treacle is filled entirely by the ganache on top. It all works out brilliantly - and cake and topping together make each aspect entirely better.

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