- 100 g Emborg Cream Cheese
- 100 g Emborg Unsalted Butter, softened
- 100 g dark chocolate
- 100 g sugar
- 2 eggs
- 75 g flour
- 50 g raw cocoa powder
- ½ tsp baking powder
- ½ tsp vanilla essence, edible
- 1/8 tsp salt
Slowly whisk the butter, cream cheese, vanilla essence and sugar until the mixture gets creamy. Add the eggs one by one and scrape down the sides of the mixer after each addition.
Using a strainer sift the cocoa, baking powder and flour together twice. When the flour and cocoa mixture is combined well, then add it to the mixing bowl in one batch and fold it in.
Finally add the broken pieces of chocolate and gently fold in using a spatula moving in circles. Use a spoon to fill up small muffin moulds.
Bake at 170 ˚C for 12 to 16 minutes - use a toothpick to test for doneness. The toothpick should come out clean - be careful to avoid hitting any chocolate pieces in the cake.
Leave to rest 15 minutes before un-moulding to allow the muffins to keep their shapes.