Chocolate Fondant Muffins
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- For the cupcakes
- 4 ½ ozs plain Dark chocolate (70% cocoa solids, chopped)
- ½ cup unsalted butter
- 4 eggs
- 0.333 cup superfine caster sugar
- ½ cup self-rising flour (sifted)
- 1 Tbsp cocoa powder
- To decorate
- Raspberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 ramekins.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
3.
Beat together the eggs and sugar until pale and fluffy. Add a few spoonfuls of the cooled chocolate mixture, and gently fold in.
4.
Fold in the remaining chocolate mixture until combined.
5.
Sift in the flour and cocoa, then gently fold together once more.
6.
Spoon into the ramekins and bake for 6-7 minutes. Run a knife around the edges and turn out onto serving dishes.
7.
Serve immediately with raspberries.
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