Chocolate-raspberry muffins
2 servings
50 minutes
Chocolate-raspberry muffins are a true embodiment of Belgian love for desserts. The chocolate base with a slight bitterness of cocoa combines with the delicate sweetness of raspberries, creating a harmony of flavors. Historically, Belgian cuisine is known for its exquisite chocolate products, and this recipe pays homage to tradition but with a refreshing fruity twist. These muffins are perfect for a cozy tea time or a romantic dinner. With the combination of airy dough and juicy berries, the dessert remains soft and fragrant even the next day. Serving with mint leaves adds freshness, while a cup of aromatic coffee highlights the depth of chocolate flavor. Such a dessert not only delights the taste buds but also creates an atmosphere of warmth and comfort.
1
Combine flour, cocoa, and sugar together and mix thoroughly.
- Wheat flour: 1 glass
- Cocoa powder: 1 tablespoon
- Sugar: 75 g
2
Combine cream and butter and blend thoroughly with a blender.
- Cream 25% fat: 0.8 tablespoon
- Olive oil: 3 tablespoons
3
Combine the dry and egg mixtures, mixing well until a uniform mass is obtained.
- Chicken egg: 1 piece
4
Distribute the obtained mass into molds, adding washed and dried raspberries.
- Raspberry: 10 pieces
5
Cover with foil on top (if cooking in a steamer) or with nothing (if in the oven) and bake for 35 minutes.
6
Let the muffins cool slightly, remove them from the molds, place them on a plate, decorate with mint leaves and raspberries, serve at the table, pour tea or coffee, and start the afternoon snack and conversations.
- Fresh mint: 1 stem
- Raspberry: 10 pieces
