Chocolate Custard Muffin
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Ingredients (for 5)
6 cm (2.4 inch) circle muffin cup | | butter
sugar
egg
milk
instant coffee
rum
cake flour
baking powder
| 50g
50g
50g
45g
3g (3 tsp)
5g (1 tsp)
100g
3g (1 tsp)
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| | Custard Cream | milk
yolk
sugar
cake flour
cocoa powder
vanilla essence
butter
chocolate
| 100g
20g (from 1)
25g
10g
5g (2.5 tsp)
1 drop
5g
10g
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| | Topping | almond slices
| proper amount
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Sift the cake flour and baking powder together. |
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Dissolve the instant coffee in the milk. |
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Make Custard
Cream. Sift the cocoa powder and the cake flour. Add the chocolate in
process 5. |
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| 1. |
Line the base and side with an aluminum foil cup. |
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5. |
Divide half of the mixture between the prepared cup. |
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| 2. |
Cream the butter. |
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Put the custard cream 15g into the center. |
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| 3. |
Add the sugar and whisk until fluffy. |
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Spread the remaining mixture over the top of the custard cream to cover. |
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| 4. |
Add the egg in 4 or 5 times and whisk until incorporated. |
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6. |
Sprinkle with the almond slices. |
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Add the flour mixture and fold until half incorporated. Pour the coffee
milk and fold until incorporated. |
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7. |
Bake at 200 degrees C (392 degrees F) for 20 minutes, |
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