This one only went wrong because I didn't grease the moulds properly. Otherwise, this is quite a good recipe - mostly because it harnesses the awesome tastebud surprise that is chocolate and chilli at the same time. You can start this recipe the day before, it can be done in two stages.
You will need...
1/2 cup sour cream
100g dark chocolate, chopped
100g unsalted butter, softened and chopped
1/2 cup brown sugar
2 eggs, at room temperature
a splash of vanilla essence
1 cup plain flour
1 teaspoon chilli powder (for an extra kick, substitute half of this with cayenne pepper)
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
The how-to...
1.Pre-heat oven to 180 degrees and grease 6 muffin tins.
2. In a little saucepan, over low heat, stir the dark chocolate, sour cream and chilli/cayenne pepper until the chocolate has melted. Stir continuously so that the chocolate does not stick and burn. Turn off the heat and put aside for a moment.
3. Take a small bowl and line with plastic wrap, then pour the chocolate mixture in. Let it cool, then cover and freeze (overnight if you wish).
4. On the day you wish to serve the cakes of loveliness, beat together the butter and sugar. Add the eggs, one at a time, then the vanilla, and continue to beat unti incorporated.
5. Sift the flour, bicarbonate of soda and salt together into the butter mixture. Stir until combined. Divide the mixture equally between the muffin tins, and put into the oven for 12 minutes.
6. Take the frozen chocolate and cut into 6 pieces. Roll each piece into a ball and push gently into the centre of each of the semi-cooked muffins.
7. Pop the tray back into the oven for another 15 minutes - the muffins should look done, there may be chocolate bubbling out of the top. Let them cool a little in the tray before you take them out to serve.
These are lovely with vanilla mascarpone, or a little ice cream. And fancy candles if you make a mess like I did.
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