For the longest part of my life , in fact for as long as I can remember the one constant love in my life has been chocolate, I devour chocolate when I'm happy, excited, sad, mad, bad, crazy, angry, starving, weeping, before sleeping...well I hope you get the drift. So I felt that there is no better way to start this column with Hindustan Times Brunch, other than with the love of my life, chocolate.
I decided to try a whole lot of new recipes so I could get to you one that is delicious and really easy. I am sure you can just imagine how many different recipes I might have tried! Goodness, I baked constantly and made my-Friday Vijay, who not only understands what I do but also gives me precise feedback, taste every single muffin I made. And finally after five different trials, we got this extract of a recipe which I had prepared for my choir and needless to say, it turned out to be a huge hit!
Here is it how you can try it…
200 gm Good quality cooking chocolate
115 gm Amul butter
150 ml water, at about room temperature
275 gm demerrara sugar. You could even use brown sugar or organic sugar for a low-cal option
1 1/2 tsp vanilla essence
4 eggs, separated
175 ml sour cream
350 gm flour
2 tsp baking powder
1 tsp soda bi-carbonate
Mix chocolate and butter along with water on a very low flame so that the butter and chocolate melt and the mix obtained is of a pouring consistency. Beat the egg whites till stiff peaks are formed and store the mixture in a cool dry place.
Now beat the yellow of the eggs with vanilla essence and keep it aside too.
Add baking powder and soda bi-carbonate to the flour, sieve them all together and keep that aside too.
Add sugar to the chocolate-butter and water mix with a hand mixer using a light stroke. Include egg yolk to the mix and continue beating. Add sour cream to the mixture using a spatula and fold it into the above mix. When the sour cream is fully incorporated, add the flour to the mixture by using the same folding technique. Follow with egg whites while folding delicately and making sure the mixture stays fluffy. Be careful to not beat or mix vigorously.
This batter makes two 8 inch cakes or about 80 bite-sized muffins. If you are making cakes, then bake the mixture at 150 degrees for exactly 40 minutes and if you wish to make bite-sized muffins then bake it at 150 degrees for about 18-20 minutes.
But a good recipe needs more than the right mix of ingredients and correct technique. The key is to make friends with your oven. And once you establish a good friendship, the benefits are awesome! Also, if you do not get sour cream then you could use dahi as well and it will turn out equally delicious.
When I tried this recipe, I chose to make bite-sized muffins and my son and the official taster 'Zeke' stuffed them all at once in his mouth and gave me his classic 'WOW' expression. The muffins were really soft and completely melted in one's mouth. But that was not all. I waited for them to cool and decorated them with a chocolate butter cream icing. I love these tiny babies, they fit just right in your mouth and you don't even mind as many as four! But then you might consider getting up the next morning and going for a run, which I did for 40 minutes on the uneven, traffic infested, dog-chased streets of Mumbai!!
Though, you really don't have to believe every thing I write here, all I want you to do is to go and try this recipe. And then write in and give me your precious feed back, which will make me a very happy bunny. So, hope you enjoy these fresh, soft, melt-in-the-mouth muffins which I call my "Hallelujah Choc-Muffins" straight from Maria's Kitchen - Hallelujah, because that's what you will be singing after eating them!
Visit Maria's Kitchen at
and eat, love, pray, laugh n hug :0)