Mini chocolate muffins

Ingredients for 1 servings:

• 125 g block chocolate or dark chocolate
• 2 tbsp baking cocoa
• 40 g brown cane sugar
• 60 g butter
• 1 vanilla pod(s), including the pulp
• 1 pinch of sea salt
• 1 tbsp rum, Stroh Rum, if you like
• 2 eggs, preferably free-range or organic
• 1 tsp baking powder
• 40 g wheat flour, from type 700

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

for a 24-cup mini muffin tray

Preheat the oven to 190°C fan/convection oven. Set up a non-boiling water bath to melt the ingredients. In a metal bowl over the steam, combine the first ingredients up to and including the rum and melt, stirring constantly. The mixture must not get too hot, otherwise the chocolate will become bitter. The sugar will not be completely liquid. Let the mixture cool slightly. Then add the eggs and beat with a whisk. Sift the flour and baking powder and lightly mix into the chocolate mixture with a whisk. Grease a 24-hole muffin tin with neutral oil. Spread the cocoa powder over the tin using a sieve, ensuring the holes are lightly covered. Fill the holes ¾ full with about 1 tablespoon of batter. Bake in the preheated oven for 5 to 10 minutes on the middle rack. Let stand for about 5 minutes with the oven door slightly ajar.