50g cornflour
3 level tbsp cocoa
100g dark soft brown sugar
225ml cold water
75g unsalted butter, cubed
125g dark chocolate, broken small
75ml sunflower oil
2 tsp vanilla extract
2 large eggs
125g caster sugar
125g plain flour
2½ tsp baking powder
First make the custard- put the cornflour, cocoa,
brown sugar and water into a saucepan and whisk
together over a medium heat until boiling, very
thick and smooth. Remove from the heat, beat in
the butter and chocolate until melted and
absorbed, then add the oil, vanilla and one of the
eggs, and beat again until combined. Add the
remaining egg and the caster sugar, and beat again
until smooth and thick.
Measure the flour and baking powder into a bowl,
stir together, then sift directly on to the
custard and beat through until combined. Spoon
into a dozen paper muffin cases sitting in the
pockets of a muffin tray; heat the oven to
180C/350F/gas mark 4 and bake for 25 minutes.
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