November 2, 2012


90 g dark chocolate, chopped
90 ml coffee cream
150 g plan flour
2 tbsp. cacao
1 tsp. baking powder
1/8 tsp. salt
200 g brown sugar
90 g soft butter
2 big eggs

120 g dark chocolate, chopped
250 g toffee cream

1. Preheat the oven to 170 degrees Celsius. Line muffin pan with papers.

2. Melt the chocolate in a water bath, mix in cream. Let it rest.

3. In a bowl, mix flour, cacao, salt and baking powder. In other bowl, mix melted butter with sugar, add the eggs, mix well.

4. Slowly mix in flour and the chocolate.

5. Spoon the mixture into the muffin papers. Bake for 25-30 min till the top is crunchy and firm. Let it rest for 1 hour.

6. Melt the chocolate in a water bath for the topping.

7. Top the muffins with toffee cream. Then top with chocolate.

P.S. Be ready for sugar rush!!! And as you see I substituted the chocolate on top with some chocolate sprinkles and it was fine by everyone.

Enjoy, K.

recipe from “Kūkas” by M. Neri


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