INGREDIENTS 226gr Horio cow butter + extra for greasing 4 tsp sygar ½ tsp powdered cinnamon Pinch of cayenne pepper Pinch of nutmeg 340gr semisweet chopped chocolate 1 cup all-purpose flour 2 ½ cup caster sugar + extra for sprinkling (optionally) 6 large eggs + 6 egg yolks 1 ½ tsp vanilla extract ¼ tsp almond extract | | DIRECTIONS- Preheat oven at 200C.
- Butter 8 muffin tins and sprinkle each with ½ tsp sugar.
- In a small pot over medium heat put Horio cow butter, cinnamon, cayenne pepper, nutmeg and chocolate and stir constantly until melted and smooth.
- Refrigerate for a few minutes.
- In a bowl mix flour, caster sugar, eggs, egg yolks, vanilla extract and almond extract until creamy.
- Add chocolate mixture.
- Divide mixture equally in muffin tins.
- Bake until their top thickens and their edge brown, for 12-14 minutes.
- Remove from oven and let cool for 5 minutes.
- Carve cakes with a knife all around the edges, so they can be easily removed from tins and transfer to plate.
- Sprinkle with caster sugar (optionally) and serve.
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