It’s been raining quite a bit these days. There’s nothing better to perk up my mood by having some chocolate! To be honest, I’ve been struggling to come up with a perfect name for this recipe. I have to do justice to this insanely luscious and decadent chocolate dessert. Think of it as a lovechild between chocolate mousse and molten lava cake. In the end, I went with Crazy Fudgy Dark Chocolate Mini Cake.
There isn’t much flour required to make this, just enough to bind the batter ever so lightly to retain the fudgy texture. The star character is definitely chocolate, I highly recommend to use good quality chocolate to fully enjoy the experience.
Using only pure arm muscle and a balloon whisk or a spatula, this recipe is easily put together in amatter of minutes. In fact, you could probably enjoy them from start to end in less than an hour!
250g 70% dark chocolate (I’m using Valrhona 68%)
50g unsalted butter
150g whipping cream
Pinch of salt
½ tsp coffee powder
1 tsp vanilla extract
3 eggs (I’m using pasteurized eggs)
10g cake flour
Makes 8 cupcakes
Adapted from: Cooking Tree
In a large bowl, add in dark chocolate, unsalted butter, whipping cream and melt over a pot of boiling water. Alternatively, you could melt it in microwave for 1 minute.
Stir well until all the ingredients are dissolved.
Add in salt and sugar and continue to mix well.
Mix in coffee powder and vanilla extract.
Add in room temperature eggs, one at a time, stirring continuously.
Sift in flour and mix.
Divide batter equally into 8 muffin or cupcake holders.
Bake in preheated oven at 170°C for 13 to 14 mins.
While the cake is cooling, the middle of the cake will sink in a little. That is perfectly normal.
Remove from baking tray and allow to cool on wire rack for 10 mins before serving.
About Bear Naked Food: A recipe blog by Rachelle that makes sense.