Thursday, 18 October 2012

Dark chocolate muffins with almonds and chilli

Those muffins have interested flavour. Those who love dark chocolate and not too sweet treats will really enjoy them. They are rich, chocolaty, not too sweet, filled with almonds' chunks and spiced with chili. The recipe comes form 'New Italian Cuisine. Muffins'

Ingredients for 12-18 muffins:
  • 125g dark chocolate (I had one with 74% cocoa)
  • 125g butter
  • 150g flour
  • 2 tbsp cocoa for baking
  • 2 tsp baking powder
  • 1 tsp chili powder
  • pinch of salt
  • 125g blanched almonds + some to sprinkle
  • 2 eggs
  • 100g sugar
  • 250ml milk
Chop the almonds into small chunks. If you don't have the blanched ones try to remove almond brown skin on your own. To do this place the almonds into a small bowl, pour over boiling water and leave them for a few minutes to soak. Then pour out the water. Take one almond place it between your fingers as if you want to pinch and press. The skin  should release  the almond. 
Set aside the chopped almonds. 

Preheat the oven to 180C. Line muffin tin with paper cases.

Break the chocolate into small cubes add butter and place them in a small bowl. Melt them together in the microwave. Stir the melted chocolate and butter well.
In a big bowl combine together the flour, cocoa, baking powder, chili and salt.

Break the eggs into electric mixer bowl, add the sugar and milk. Beat on a medium speed until well combined. 
Then alternately sift the dry ingredients mixture and add melted  chocolate mixture into the egg mixture. Beat until the batter is smooth and creamy. At last, but not at least, gently fold in the chopped almonds.

Spoon the batter into prepared earlier paper cases, about 3/4 full. Sprinkle each muffin top with leftover almonds. Bake for 20 minutes until well risen and spongy. When baked transfer to the wire rack to cool down. Enjoy warm or cooled. When cooled may be decorated with a whipped cream.


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