Of the recipes I made for this holiday series, this was the biggest hit BY FAR! As it yields 24 mini-muffins, I thought I’d have some leftovers to freeze, but they disappeared! I had to make it again, so I could take the pictures – and once again, there were no leftovers! 😀
This is a pretty easy recipe: only five ingredients, and you don’t even need a stand mixer! The hardest steps are chopping the nuts and buttering the mini muffin tins. This last step is mandatory, though – I tried making it with paper cups, and it all got stuck! 😦 #truestory
1 cup brown sugar – press well into the measuring cup!
½ cup all-purpose flour – yes, that’s all it takes!
1 cup pecans, chopped – chop first, then measure
2/3 cup (150 g) melted butter
2 large eggs
This is easy! Start by thoroughly buttering the mini-muffin tins.
In a bowl, mix the brown sugar, the flour, and the chopped pecans. In another bowl, lightly whisk the eggs and add the melted butter. Now all you have to do is combine both bowls!
Fill the well-buttered mini-muffin tins 2/3 of the way. Bake in a pre-heated oven for about 20 minutes, or until a toothpick inserted into them comes out clean. With the help of a butter knife, remove the mini-muffins from the tin right away. Let them cool on a wire rack.
When they are completely cooled, place them in a nice gift box and brighten someone’s day! 🙂
I did some serious thinking before deciding on the theme for May: “I want to do chocolate, but then again, right after Easter, is it worth it?, etc…” until I realized: who gets sick of chocolate? 😀
To start off the Chocolate Tertulias, I decided to finally photograph my second favorite chocolate cake! My very favorite chocolate cake is the one my mom makes, but that is for another series 😛 Devil’s food loaf is similar to that cake, but the frosting is very different – and the best part of it!
45g unsweetened cocoa powder
¾ tsp baking soda
100 ml boiling water
1 tsp baking powder
pinch of salt
3 medium eggs
233g brown sugar
½ cup canola oil
1 tsp vanilla extract
60 g dark chocolate, chopped
14g unsalted butter
2 Tbsp unsweetened cocoa powder
2 Tbsp whole milk
½ Tbsp honey
Start by preparing your loaf pan (mine was 8.5 x 9.5 inches): butter it, line it with parchment paper, making sure there’s an excess of paper so it’s easy to take the cake out of the pan, and then butter the parchment paper!
In a small bowl, whisk the cocoa with the boiling water. Mix in the baking soda and let it cool for 20 minutes.
In a medium bowl, thoroughly whisk the flour, baking powder, and salt. In the stand mixer, mix the eggs, sugar, and oil, until you get a smooth cream. Add the vanilla. Mix in the flour mixture – at this stage, I prefer to use a rubber spatula, but that’s just me. Add the cocoa/water mix and combine well.
Pour the batter into the pan. Now, something different: tap the pan on the counter a few times, to remove air bubbles from the batter. I don’t know what horrible thing happens if you skip this step; I never did! 😀
Bake in a pre-heated oven until it passes the toothpick test – here, it took about 50 minutes. Let the cake cool in the pan for about 10 minutes before removing it – you’ll see how the parchment paper trick makes the process easy! Let the cake cool completely.
When it’s completely cooled, it’s time to make the frosting. Melt the chocolate and butter in a small pan, over a water bath. While the chocolate melts, mix the cocoa powder, milk, and honey in another small pan, stirring constantly over high heat until it simmers. Pass the contents of this second pan through a sieve over the chocolate and butter mixture, stirring well (I must confess: I sometimes just mix the contents of both pans, without fussing with the sieve). Spread the frosting over the cake – do this immediately, as it dries quickly.
Test your willpower by letting the frost set for a couple hours before serving!