Chocolate Chip Muffin

Chocolate Chip Muffins Recipe

·                                 Serves: Makes about a dozen muffins with cupcake case measuring 5cm in diameter by 3cm in height

·                                 Prep: 20 mins

·                                 Cook: 20 mins

Tips for making the chocolate chips float up (not sinked) after baking: use mini chocolate chip morsels and fold in the chocolate chips into the batter only when ready to bake. If they still sink, coat the chips in some flour before folding them.

In addition to the ingredients listed below, you need the following tools: sieve, large bowl & wooden spoon, disposable baking cases and muffin baking tray

Ingredients

• 200 grams plain flour
• 1/2 tbsp baking powder
• 1 tbsp cocoa powder
• 150 grams caster or super fine sugar
• 125 ml milk
• 1 tsp pure vanilla extract
• 1 1/2 eggs beaten
• 65 grams butter softened
• 150 grams mini chocolate chips divided

Instructions

1. Sift flour, baking powder, cocoa powder and sugar into a large bowl. Mix well.
2. Add in milk, vanilla extract, eggs and butter; stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
3. Fold in 100g chocolate chips into the mixture. Place baking cases in muffin tins. Spoon the mixture into the cases until three-quarters full.
4. Top the muffins with the remaining chocolate chips. Bake for about 20 minutes in preheated oven of 200°C (400°F), until they are nicely risen. Cool muffins on wire rack.

 Credit to : www.noobcook.com

Chocolate Lava Cake / Molten Lava Cake

Chocolate Lava Cake / Molten Lava Cake

Ingredients
(makes three 6-oz ramekin cakes)- 100g dark chocolate (example, Cadbury Old Gold 70% cocoa), cut to small cubes
- 100g unsalted butter, cut to small cubes
- 2 eggs
- 50g caster sugar
- 20g self-raising flour

To decorate (optional)- icing sugar and small sieve
- berries
- vanilla ice cream

Additional tools needed- spatula
- electric whisk (hand-held)
- oven safe ramekins (6-8 oz)

Directions
1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn).
2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes.
3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly.
4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the ramekin almost 3/4 full with the chocolate mixture and bake in a preheated oven of 180C (356F) for about 10 minutes. Mine took exactly 11 minutes. The cake is deliberately slightly undercooked so as to achieve its ideal consistency which is runny in the middle (hence the name fondant/molten/chocolate lava) but if you over-bake it, you will get a super moist chocolate cake which is yummy too.
5. When it is baked, remove ramekin from oven and let cool for 1-2 minutes. Use a spoon to gently loosen the edges. Carefully invert the cake onto serving plate.
6. Serving suggestion: Use a sieve to dust icing sugar over the cake. Serve a scoop of vanilla ice cream and some berries at the side.

Credit : www.noobcook.com