Chocolate Muffins with Liquid Core
How many like me suffer from addiction to Chocolate Muffins with Liquid Core?
I don’t know about you, but it’s my obsession. In any restaurant I go to, the first thing I do is open up the menu, jump into the desserts section and if they have the Chocolate Muffins with Liquid Core then they’ve already earned a lot of points. On the other hand, however, only a few know how to do it as God commands.
What makes a Chocolate Muffins with Liquid Core perfect? THE SOFT HEART!
If it’s you, like me, you love it terribly, you know how disappointing it is to open it and not find the steaming dark chocolate heart, but a dry muffin. It is in the face of this sad sight that you feel an indescribable sense of disappointment. So, in order to avoid long and unsatisfied faces, I decided to learn how to make the perfect Chocolate Muffins with Liquid Core, so that you too can do it at home!
HOW TO MAKE THE PERFECT CHOCOLATE MUFFINS WITH LIQUID CORE
Quality of chocolate: use a good dark chocolate. In general, however, I always recommend the quality of all the ingredients, starting from the eggs, preferably fresh from the farmer or category 0. Remember that quality can be felt and makes the real difference!
Rest: the patties, once placed in the aluminum pirouettes, must be covered with aluminum foil and left to rest in the freezer until they are completely frozen.
Cooking: cooking depends on your oven (about 10 minutes); if it’s the first time you make them, try to cook just one Chocolate Muffins with Liquid Core, so as to ensure that the cooking time is perfect and make a great impression with your guests.
The oven must be preheated to 200 °, ventilated, before putting our sweets in the oven; then the pie is removed from the freezer and after removing the aluminum foil, it goes directly into the oven for about 10 minutes (at least in my oven).
Cooked and eaten: I recommend, the pie should be eaten as soon as it comes out of the oven, the dark chocolate heart inside is nice hot and liquid.
To be served with a scoop of vanilla or mozzarella ice cream, or strawberry compote; even with an English cream it is delicious! A sprinkling of icing sugar is a must!
In this video – which by the way is my first video while I speak and cook – I will show you how to make Chocolate Muffins with Liquid Core and I guarantee you that the result is guaranteed! In a few simple steps, I’ll show you how easy it is to do it and when you taste It you’ll want to eat another one right away!
If you love chocolate like me do not miss also:
Tenerina cake
chocolate and pear cake
chocolate salami
Lindt cake.
Ingredients for 10/12 servings:
200 g dark chocolate
80 g sugar
4 eggs
200 g butter
40 gr flour
½ bag of baking powder
Method:
Break chocolate into pieces. Put the chocolate and butter into a bowl and place over a pan of hot water. Stir until chocolate is melted, then leave to cool. Divide the eggs into yolks and egg whites.
In a bowl, use a hand mixer to whip the egg whites to stiff peaks.
In another bowl whisk the yolks and sugar. Whip this mixture for a couple minutes, until the mixture goes from bright yellow to a pale yellow color.
Add the sifted flour with baking powder, mix, add the melted cooled chocolate in 3 divided doses, mix until smooth.
Using a rubber spatula, gently fold one-third of the egg whites into the cake batter (movements from bottom to top) to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible. Take care not to deflate the egg whites too much as you fold!
Butter and dust with flour the muffin pan, tap out the excess. Fill the tins with dough on ¾.
Freeze molds with dough.
When you want to eat them, preheat oven to 200°C, bake for 10 minutes. (do not defrost the dough before baking).
Serve immediately with a ball of ice cream.
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