Gooey Chocolate Muffin/Cakes with Cherries

Ingredients:

220g chocolate (I used a mix of normal milk chocolate and dark chocolate)

1 stick butter

50g sugar

4 tbsp weak flour

2 tsp cocoa powder

4 eggs

1/2 tsp bicarb soda

extra butter and cocoa powder for coating the muffin tins

Fresh cherries (pitted)

Instructions:

Melt chocolate and butter in a metal bowl (small enough to fit in your fridge but big enough to mix everything in..) over some hot but not boiling water. Stir well.
Remove the bowl from heat and sift the flour, cocoa powder, soda into the mixture.
Sprinkle in the sugar and mix with a beater.
Adding 1 egg at a time, beat until creamy (beat for about a minute between each egg.)
Preheat the oven to 375~400F (depending on how efficient your oven is.)
Let the mixture chill in the fridge while you prepare the muffin tins or muffin plate.
Melt some butter in a small bowl and coat the muffin tins thoroughly.
Dust tins with cocoa powder and shake out the excess.
Fill 1/3 of each tin with the mixture and put a couple of cherries in the middle.
Fill the tins to about 1/2 with more of the mixture so the cherries are covered.
Bake for about 15 to 18mins.
Serve it warm with a scoop of ice cream.

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Published:: June 2, 2009 / 3:58 am

Category:: Uncategorized

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About

This blog is where I collate all my cooking ideas and notes…

It’s still rather new, but I’m slowly adding to it. Any suggestions you could offer would be much appreciated. Some of the recipes I posted earlier don’t have photos, but I have been taking photos for my recent entries. Sometimes I’ll post the recipe first while I’m cooking and taking photos so the pictures might be uploaded a few days later. Still lots of work to do to it, but I’m enjoying it.

Here’s a recent addition:

Will soon be posting a recipe for “sukiyaki” and possibly toppoki (once I’ve experimented enough times to be more confident with it). I should do some fish recipes too, but we don’t eat fish that often (except when we have sushi and sashimi…)

Oh, and having recently had some really nice creamy cheese and trying to look it up on the internet (found out it was called brillat savarin), I’ve come across many cheese making websites and have been thinking about making my own cheeses too. Will start with making cottage/ricotta this weekend so we could make “spinach ricotta cannelloni” (will most certainly take photos and post a recipe for it afterwards if it turns out well.) Guess we’ll see how it goes.

And I’ve had this idea of making gluten-free gnocchi for quite a while now, just haven’t time to actually test it out yet. Should really try and get around to it soon.

updated: 2008-01-24

chayacomfycook 7.21.09 / 9pm

This looks great but what is weak flour?

koalamunchies 8.4.09 / 10pm

Weak flour is flour with low gluten content. I guess it’s about the same as cake flour.
Hope that helps. If you can’t find either, all purpose flour should be ok, it might not be as light but it should be fine.

chayacomfycook 8.7.09 / 1am

I learn something new everyday. Weak flour is a completely new term. Thanks for explaining it.

koala’s munchies

Gooey Chocolate Muffin/Cakes with Cherries

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