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Triple chocolate muffins with raspberries



Triple chocolate muffins with raspberries

I haven't baked Triple chocolate muffins with raspberries for a long time. That's why I spontaneously started preparing them last night. The girls ate Triple chocolate muffins with raspberries today for their second breakfast. They tasted of milk, even very much. My daughters love Triple chocolate muffins with raspberries and eat them especially when I bake them with fruit. Fruit and chocolate, on the other hand, do not have to convince me or the children for a long time.

And as it is with muffins: they are hassle-free, the best slightly cooled (these have a slightly crunchy crust). 

 

 

 

 

Triple chocolate muffins with raspberries

 

 

Ingredients for 12 pieces of standard size:

 

100 g of good chocolate (70% cocoa, e.g. Lindt)

300 g of flaked flour or wheat flour and baking powder (approx.

1 teaspoon ) 1 teaspoon baking powder

100 g dark muscovado sugar

250 ml of milk

50 g of

liquid-cooled butter 2 well-diced eggs

100 g of chocolate chips or well-broken dark and milk chocolate in

 

addition:

 

about 100 g of raspberries

50 g of chocolate (70% cocoa)

50 g of milk chocolate

about 10 tablespoons of sweet fat cream (min. 30% fat a preferably double cream)

 


Triple chocolate muffins with raspberries



Execution:

Place the 12-hole mould with curlers or grease thoroughly.

We preheat the oven to 200 degrees Celsius.

 

We break the chocolate and place it in a heat resistant bowl over a pot of lightly boiling water. We dissolve it in this water bath and as soon as it has a smooth consistency, turn off the flame and remove the bowl and set aside.

Make sifting with baking powder over one large dish.

In the second dish, we combine: butter, eggs, milk, chocolate, sugar and mix thoroughly.

After which we combine dry ingredients with wet ones. Short. For this, we pour in broken chocolate/chocolate chips. We mix once. Otherwise, our muffins will be whipped.

Spoon put ready curling paper to half the height. We put one or two raspberries and cover the chocolate mass.

We bake for about 25 minutes. We cool down for 5 minutes. And serve with chocolate sauce made as follows:

in a saucepan with a strong bottom, throw milk and bitter chocolate broken into cubes and pour in the cream. Mix all the time until the ingredients combine.

Pour the muffins over the sauce and serve with raspberries.

 


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