And yes I am back!
A couple of days off to Mumbai and Goa with my sister was a much needed break for both of us. Now that I am back in my city, and as my reporting day to work gets nearer, it gets more depressing. Work stress never really leaves you even during a vacation. *sigh*
But there is always the kitchen where I seek solace a midst all the work worries and family anxieties. Even better when my mother kept aside an extra pack of cooking chocolate ( a brand my sister does not approve of ) and some almonds. The best I could think of is a Chocolate and Almond combination for a tray of muffins that would be ready just for tea time. Easy to make and best for those who do not like “sugar shock ” sweet desserts.
Originally used as a recipe for a chocolate and almond torte, I used the same for these muffins.
225 gms dark chocolate, broken into bits
150 gms soft brown sugar
175 gms butter, softened
25 gms ground almonds
3 tbsp self raising flour
5 eggs, separated
100 gms almond, blanched and finely chopped
icing sugar, for dusting (optional)
1. Melt the dark chocolate using a double boiler method. Stir until smooth. Add sugar and stir till melted. Stir until completely dissolved. Take off from the heat and keep aside.
2. Add butter in small amounts to the melted chocolate. Lightly stir in ground almonds and flour. Add egg yolks one at a time and beat well after each addition.
3. In a large whisking bowl, whisk egg whites until they stand in soft peaks, then fold them into the chocolate batter with a spatula.
4. Stir in chopped almonds. Pour the mixture into muffin moulds.
5. Bake in a preheated oven, 180 degrees. for 45-50 minutes until well risen and firm.
6. Leave to cool completely and dust with icing sugar if needed.
Good night for now. Until my next post, take care.