Dark Chocolate And Bergamot Muffin Recipe
-
15 minutes prep time
-
30 minutes cook time
-
Easy
There's that mid-afternoon moment when nibbling on an apple just isn't enough. The craving for cake must be satisfied - and only a perfect moist Victoria sponge will hit the spot. However, a whole cake isn't made for one, so instead we've opted for these individual muffin cakes - a dark chocolate and bergamot muffin recipe, based upon classic Victoria sponge ingredient ratios. They're 'yummy!', as Gregg Wallace might say.
The bitter citrus of the bergamot, and bitter 70% dark chocolate are perfectly complemented by the sweetness of sponge cake mixture itself. Yoghurt brings extra moisture, and its acidity reacts with the baking powder to make an even lighter sponge. And the pearl sugar topping brings a toothsome crunch.
Ingredients Serves: 6
- 125g unsalted butter, at room temperature
- 125g caster sugar
- 2 medium eggs (125g), gently mixed with a fork
- 25-30 drops or 'shakes' bergamot extract
- 85g full fat yoghurt
- 125g cake flour
- 1/2 tsp fine salt
- 1 tsp baking powder
- 100g 70% dark chocolate couverture
- Pearl sugar to garnish
- Tulip muffin cases
Method
- Heat the oven to 180°C. Beat together the butter and sugar until pale. Add the eggs, a little at a time, beating between each addition. Stir in the bergamot extract. Sift the flour, salt and baking powder into the bowl, and fold in with a wooden spoon. Stir in the mixture until evenly incorporated and fold in the chocolate couverture.
- Sit the cupcake cases in a muffin tin - don't worry if they don't quite fit - they'll stay when the mixture is added. Gently spoon the cake mix into six muffin cases and top with pearl sugar. Bake for 20-25 minutes until golden.
