Dark choc and raspberry molten top muffin! (Inspired by the movie Chef)

Ingredients (Makes 5-6)

Ganache

150g fresh raspberries

175ml double cream

200g dark chocolate

Half a teaspoon of salt

Cake Batter

2 large eggs

2 egg yolks

120g caster sugar

Half a teaspoon salt

35g flour

80g dark chocolate

40g milk chocolate

120g unsalted butter

1 tbsp vanilla extract

85g smooth peanut butter

Unsalted butter+cocoa to grease

Toppings

Double cream and raspberries

Method

1. Chop your dark chocolate for the ganache whilst heating your double cream to a simmer on a low heat. Once the cream reaches a simmer leave it there for 1-2 minutes before pouring it over your chocolate and stirring to melt.

2. Once incorporated, add your salt and then mash the raspberries in a bowl until in small pieces. Add these to the bowl and stir until thoroughly running through the mixture.

3. Place the ganache into 6 cupcake cases, 2/3 full and leave to solidify in the freezer for 1-2 hours or until it does not melt slightly when touched.

4. Next cube the butter and milk and dark chocolate into a bowl and microwave in bursts until fully melted and stir together. Once done, add in your vanilla extract and peanut butter, stir then microwave for a further 30 seconds before stirring a final time. Set aside to cool slightly.

5. In another bowl crack in your eggs and egg yolks, and add the sugar and salt, before whisking until combined, pale and slightly thickened.

6. Slowly fold the cooled chocolate mix into the egg mixture. Once fully combined sprinkle over your flour and fold in. Place this mix in the fridge for 1-2 hours while the ganache freezes.

7. Once ready to cook, preheat your oven to 200C fan or 220C conventional and grease and dust your ramekins or small tins with butter and cocoa powder.

8. Take the cake batter and the ganache out of the freezer and fridge. Remove the ganache from the cupcake cases and cut them into smaller rectangles with a length that is around half of the height of the ramekins.

9. Fill the ramekins half full with cake mix and push the ganache into it lengthways until the end of the ganache is just below the lip of the tin. Then top up the tin with more cake batter and level it off to just below the lip of the tin, with the ganache fully covered.

10. Bake in the oven for 15-18 minutes or until a small dome has formed above the top of the tin and the dome is light brown and solid. Don't open the oven door, instead turn off the oven and leave the muffins in the oven as it cools for another 5-10 minutes (this reduces how much they will deflate upon exiting the oven, but be aware a small hole will form upon cooling in the top of the muffin).

11. Remove and leave to cool for 15-20 minutes on a wire rack, before running a knife around the tin and removing the muffins.

12. To serve, enjoy as is cold or heat in the microwave for 30-60 seconds and pour double cream into the top!

Signed A Shipwrecked Coffee Addict