I am taking 24 hrs. off this weekend with a bunch of girls. Here is what is going to happen: Spa, High tea, drinks, Restaurant, Bar, Sleep, Sleeping in (!!), Breakfast, walking and talking, Lunch and back. I think there will be a lot yapping, sun, fun and rosé! Now in order to thoroughly enjoy this little breather I have spent already 4 hours in the kitchen to bake away my guilty feelings… So there is a stack of pancakes to feed the neighborhood, homemade ice cream (strawberry and peaches) and these totally delicious double chocolate muffins that they can top of with Rhubarb cream…. Will I be forgiven?
Double Chocolate Muffins with Rhubarb Cream (for 12 muffins)
For the Muffins:
100 gr of dark chocolate, preferably 60%
110 gr (1/2 cup) of butter
150 gr (0.75 cup) of sugar
60 gr (1/2 cup) of flour
1 Tbsps. unsweetened cacao powder
For the rhubarb cream
6 stalks of rhubarb
4 Tbsps. of Soft brown sugar
300 ml (1 1/4 cup) of heavy cream
Start by making the cream: clean the rhubarb (strip of hair), cut the stalks in pieces of aproxx. 5 cm and steam over boiling water for 20 minutes. Then blend by using the steam water to help the mixture become liquid, until it is smooth. Add the sugar, bland a little more until it’s all combined. Taste. This is important… Rhubarb has a very specific sour taste. I like to keep the sour part but if you do not appreciate that taste you can add another tbsps. of sugar. The mixture needs to be thick and smooth. Put the mixture in the fridge and let it cool for 2 hours.
Preheat the oven at 210 °C/ 410 F. Melt the chocolate and the butter au bain marie. Mix with a wooden spoon until the completely smooth.
In a bowl beat the eggs with the sugar until they are white and fluffy. Continue beating while adding the butter chocolate mixture. Then spoon by spoon, while beating, add the flour and the cacao. Prepare the muffin tins with either butter or coconut oil and divide the mixture over the tins. Bake for 12 minutes.
If you make 6 big ones instead of 12 smaller ones (like I did) adjust the baking time to 17 minutes. Make sure to check if they are done before taking them out of the oven. Let them cool slightly before removing them from the tin and letting them cool completely on a wire rack.
When the muffins are cooled down you can slice them and fill with the cream. Or…..you can just dip the muffin in the cream… The sour side of the rhubarb mixes perfectly with the dark chocolaty sweetness of the muffin. Heaven on a little plate!