Cake

14Cheesecake Muffins with Double ChocolateMakes 12Preparation time: 30 minutes + coolingBaking time: 30 minutesFOR THE MUFFINS:20g (¾ oz) unsalted butter, plus extra for themoulds50g (1¾oz) dark chocolate (75% cocoa solids)125g (4½oz) plain flour2 tsp baking powder25g (scant 1oz) cocoa powder90g (3oz) caster sugar1 tsp vanilla powder125ml (4fl oz) milk1 large egg100g (3½oz) chocolate sauce, to serveIcing sugar, for dustingFOR THE CHEESECAKE MIXTURE:250g (9oz) full-fat cream cheese30g (1oz) caster sugar1 eggFOR THE CHOCOLATE CRUMBLE:100g (3½oz) plain flour20g (¾oz) cocoa powder40g (1¼oz) caster sugar60g (2oz) unsalted butter, chopped, at roomtemperatureEQUIPMENT:12-hole muffin tray12 paper muffin cases1. Preheat the oven to 190°C (375°F/Gas 5).Butter the muffin moulds, or insert a papercase into each.2. To make the muffins, melt the butter ina saucepan over a low heat. Chop the darkchocolate into small pieces and melt it in aheatproof bowl suspended over simmeringwater (don’t let the bowl touch the water). Mixthe flour in a bowl with the baking powder,cocoa powder, sugar, and vanilla powder.3. Stir the melted butter, milk, and egg in abowl with a balloon whisk until smooth. Pourthe milk and egg mix into the flour mixtureand stir with the balloon whisk just longenough to ensure that all the ingredients arewell combined. Finally, fold in the melted darkchocolate. Spoon the mixture evenly betweenthe muffin tray moulds or cases.4. To make the cheesecake cream, stir thecream cheese with the sugar and egg in a bowluntil smooth and divide evenly between themuffins.Bake to Impress by Christian Hümbs.Published by DK, £14.99.Photography by Jan C. Brettschneider5. To make the chocolate crumble, rub all theingredients together with your fingertips in abowl. Scatter evenly over the muffins.6. Bake on the middle shelf of the preheatedoven for around 30 minutes. Remove fromthe oven and let the muffins cool in the tin.Take them out of the tin and decorate withchocolate sauce and icing sugar.