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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $10 discount ** on any purchase on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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Ingredients
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- 2 cups self-rising flour (or use regular flour but add 1 Tablespoon of non-alkalized cocoa and 1/2 teaspoon baking SODA (not powder, believe it or not, in this case)
- 1/2 cup caster sugar (or super-fine)
- 120g grated milk chocolate (4 oz)
- 2 eggs
- 2 teaspoons vanilla essence (vanilla extract)
- 80g unsalted butter, melted and cooled (6 Tablespoons, but if not using self-rising flour you will need to use salted butter)
- 1 cup sour cream
- 100g dark chocolate, broken into squares (3 to 4 oz)
- 2 Tablespoons dark chocolate drops (chocolate chips)
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Directions
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- Preheat oven to 180 deg. C (between 350 and 375 deg. F)
- Brush a bit of melted butter or oil into 15 1/2-cup capacity muffin cups.
- Place flour, sugar, milk chocolate, eggs, vanilla, butter, and sour cream into a mixing bowl. Beat for one minute on low until combined, then beat on high for one more minute.
- Spoon half the mixture into muffin cups. Then add a square of the dark chocolate to each cup, and top with remaining mixture.
- Press several chocolate chips onto the top of the mixture in each cup.
- Bake for 15 minutes, until puffy. They will still be gooey inside.
Eat whilst still warm for the runny centre or cool on a wire rack. (These are also good with a really high-quality vanilla ice-cream.)
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