Triple Chocolate Spelt Kladdkaka Muffins
Servings: 5
Ingredients
- 100g (¼ cup + 3 tbsp) butter
- 50g (1 + ¾ oz) milk chocolate
- 75g (¼ cup) Nutella
- 50ml (⅕ cup) cold brewed coffee (see note 1)
- 2 eggs
- 60g (⅓ cup) brown sugar
- 60g (⅓ cup) white sugar
- 40g (⅓ cup) spelt flour (see note 2)
- 15g (2 tbs) cocoa
- 5 teaspoons Nutella
- 30g white chocolate chunks (see note 3)
Instructions
- Pre-heat the oven to 175°C. Prepare a muffin tin (see note
- Add the butter, Nutella and chocolate to a pan and very slowly heat until just melted. Add the coffee (or whatever you are using) and stir to combine. Take off the heat as soon as you've stirred in the liquid. It shouldn't be hot, but if it is, just let it sit for a while to cool down.
- Whisk the eggs and sugars together then pour in the chocolate mixture and quickly whisk until everything is combined.
- Add the flour and cocoa and whisk once more, just until everything is well incorporated.
- Pour, or spoon, the batter into the cases (it will be quite runny) about half way up.
- Spoon one teaspoon of Nutella into each muffin case (you can use a little more if you like Nutella).
- Cover with the remaining batter (your cases should be about ¾ full, but it doesn't matter if it is a little more as these cakes do not rise a great deal.
- Sprinkle over a generous amount of chocolate chunks. Place in the oven (see note 4).
- When ready, remove from the oven and allow to cool completely. Don't panic when they implode - that means you've done something right! Enjoy (with or without a spoon).
Notes
Disclaimer: I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
- Instead of brewed coffee you can use 50ml milk with a tablespoon of coffee dissolved in it. Alternatively, use milk or even water in place of the coffee.
- You can swap spelt flour for the same amount of regular flour.
- I use blocks of chocolate in my baking, but you could use chocolate chips instead.
- I used regular muffin cases, but if you are making these with a molten centre, you may prefer silicon (this will allow you to just pop the muffins out) or even ramekins (and eat them like a dessert with a spoon).
- You will get quite different results depending on how big your muffin cases are and the amount of time you bake them for. I used large muffin cases and baked them for 20 minutes. This meant that the outside of the muffins were cooked, but the inside was fairly runny. To make firmer cakes, bake them for a further 3-5 minutes. To be honest, you might need to have a go at this recipe a couple of times until you find a consistency that is right for you. They are delicious regardless of how long they are baked for (not including over-baking, of course). If you use small, regular sized muffin cases, you would need to adjust the timing a little.