The name of the recipe does not require further clarification.
With every bite you would experience the most intense explosion of pure cocoa and taste 🙂
Soft like a cloud, extreme dark chocolate taste with moist drops of chocolate chips!
Ingredients
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250 g white flour (type 0)
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200 g dark muscovado brown sugar
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150 g pure butter
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125 g unsweetened cocoa powder
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125 g dark chocolate chips
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120 ml milk
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15 g baking powder
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3 eggs
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1 vanilla pod
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q.s. chopped roasted hazelnuts
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q.s. table salt
Preparation
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- – put the butter out of the fridge and wait until it reaches room temperature;
- – put the butter, the vanilla essence and sugar in a bowl and whisk them together until a frothy and smooth mixture is obtained;
- – add the 3 egg yolks and continue to whisk the mixture;
- – gently add the milk and continue to whisk the mixture;
- – take a separate bowl and sift into it the flour and baking powder;
- – sift the cocoa powder and mix well;
- – add the chocolate chips and mix well;
- – in another bowl, whisk the egg whites with a pinch of salt until firm;
- – pour the butter cream over the flour and mix well to amalgamate the ingredients;
- – pour the whipped egg whites and mix gently, with a rotary movement from the bottom to the top of the bowl;
- – once you have obtained a creamy and smooth mixture, pour it into the molds of the muffins until you fill half of each;
- – sprinkle the chopped hazelnuts on the surface and bake at 180 degrees for about 30/40 minutes;
- – allow to cool down before removing the paper around the muffins