If there was such a dessert it would be this one !!
Recipe as usual from Deb at smittenkitchen
Chocolate Souffle Cupcakes
170 grams bittersweet chocolate, chopped
86 grams unsalted butter
1/4 teaspoon instant coffee powder
3 eggs, separated
6 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
ooops, sorry, major chocolate distraction.. now back to recipe
- stir chocolate, butter and coffee powder in pan until melted
- beat egg yolkes and 3 tablespoons sugar in bowl until pale and thick
- add chocolate mixture and vanilla
- beat egg whites and 3 tablespoons sugar and salt in other bowl until very white and fluffy
- fold egg whites in chocolate mixture, in 3 additions
and then carefully folding in the egg whites
- divide batter in small cupcakes, large muffin cups, round/heart shaped cake pan or other
- bake in oven at 160 C degrees (350 F) until... umm done... somewhere between 5-15 min depending on the size of your cupcake/pan
The original recipe also calls for white chocolate mint cream (heat cream and mix with chopped white chocolate, and if you can find it - which I could not despite my desperate search in all of Oslo's gourmet stores - some mint extract for flavoring). Liked it almost better without cream though, but again I am a sucker for chocolate. Next time I think I'll make it with a hazelnut crust and layer it with two different chocolate types - one darker and one lighter.. yum !
My two batches of batter made for:
- cupcakes for the weekly Friday coffee & cake at work + some extras to bring for girls dinner in the evening...
- mother day's cake (half eaten) :))
oh and one very cheesy heart-shaped valentines cake... so cheesy it could in fact not be pictured on this blog ;)
Mint ekstrakt er aa faa kjoept paa Apoteket! Av alle steder! Mamma og jeg bruker det i sinnsyk julekonfekt!
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Klem,
Maria
oh, smart tips. tusen takk pus ! :)
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