A few weeks ago I ordered Zotter chocolate for my mum’s birthday and I bumped into their recipe collection. Such amazing stuff, before I die I am going to cook all of those chocolate wonders. It’s decided. First on the list was going to be this chocolate, ginger and chili cake.
But because things never work the way I intend, I had to wait the grand total of two weeks to make these and the anticipation was about to kill me. Week One I just didn’t get around to cook anything more complicated than some sort of rice dish and Week Two saw the temporary death of my taste buds which made cooking a sort of a waste of time, which made me consider artificial nourishment more than a couple of times. Anyway, the time finally came. With only 3 eggs in the fridge instead of 6 I decided to make muffins instead of a cake. The only mistake? Using chocolate 60% instead of 80% as the recipe said but that’s all my pantry had to offer. Will rectify next time!
Here’s my version of the recipe (actually not that different from the original! I halved it but kept the full quantity of ginger and chili 😀 ).Oh, and chubby little hands made it in the picture too 😉
- 65 gr white flour
- 65 gr good quality dark chocolate 80%
- 3 eggs
- 65 gr soft butter
- 20 gr icing sugar
- 1 tbsp fresh ginger, grated
- 1/2 teaspoon chili powder
- a pinch of salt
- 90 gr caster sugar
- 65 gr good quality dark chocolate 60% for the icing
- candied ginger and coconut for decorating/dusting
Melt the chocolate (bain marie) in a little pot.
Separate egg yolks and egg whites.
Mix in a bowl the butter, icing sugar, ginger, chili and salt. Add the egg yolks one at a time making sure all the ingredients are well incorporated. Add the molten chocolate and eventually the flour making sure there are no lumps in the batter.
In a separate bowl beat the egg white with the caster sugar until they are stiff (or as stiff as it gets if you are like me and don’t have a functioning hand mixer). Fold them into the batter.
Pour the batter into a muffin tray or patty pans and bake at 200 degrees for about 15 minutes (skewer test required). Remove from the oven and let the muffins cool.
Melt the chocolate for the icing and spread it on top of the muffins. Place some candied ginger on top or dust some coconut. All you will hear after the first bite is…MOOORE!
- 65 gr farina
- 65 gr cioccolato fondente di ottima qualità (80%)
- 3 uova
- 65 gr burro morbido
- 20 gr zucchero a velo
- 1 cucchiaino di zenzero fresco grattugiato
- 1/2 cucchiaino di peperoncino
- una presa di sale
- 90 gr zucchero semolato
- 65 gr cioccolato fondente (65%) di qualità per il topping
- zucchero candito e cocco per decorare
Sciogliere il cioccolato (80%) a bagno maria.
Separare i tuorli dagli albumi.
In una ciotola unire il burro, lo zucchero a velo, lo zenzero, il peperoncino e il sale. Aggiungere un tuorlo alla volta e mescolare bene fino ad ottenere un impasto liscio. Aggiungere il cioccolato sciolto e infine la farina. Assicurarsi che non ci siano grumi nell’impasto.
In un’altra ciotola montare a neve gli albumi con lo zucchero semolato. Incorporarli all’impasto già preparato.
Preriscaldare il forno a 200 gradi.
Versare il preparato nei pirottini (dovrebbero venirne 10-12) e cuocere in forno per ca. 15 minuti (fare il test dello stecchetto!). Estrarre dal forno e far raffreddare completamente.
Sciogliere il cioccolato (65%) a bagno maria e spalmarlo sui muffins. Decorare con zucchero candito o cocco.
L’unica cosa che sentirete dopo il primo morso è….ANCORAAA! Mi raccomando nascondetene un paio per colazione 😉