Chocolate curry muffins (SHF #23)

Do you know Flore’s website? She’s the Queen of Pastries; her desserts are simply fabulous! This one is very simple to prepare, but this daring combo of chocolate and curry is out of this world. The resulting melt-in-your-mouth curried muffins hide a scrumptious heart of chocolate. It makes a perfect entry for « Surprise Inside », the 23rd edition of Sugar High Friday hosted by Allana.

Chocolate curry muffins



Makes 12 muffins
Prep time: 20 min
Cooking time: 25 min
Difficulty: easy

Ingredients:
Chocolate/hazelnut/grapefruit heart:
50 g hazelnut or almond powder
1 zest of grapefruit (optional)
7 g cocoa powder
60 g egg whites (2)
15 g brown butter, cold
50 g brown sugar

Almond and curry cake:
150 g almond powder
1/2 tsp baking powder
66 g flour
100 g brown butter, cold
½ tsp curry powder
200 g egg whites (app. 6)
100 g sugar

Directions:
Chocolate/hazelnut/grapefruit heart:
Beat the egg whites with the brown sugar until stiff.
Mix the hazelnuts into a very fine powder and combine it with the cocoa. Delicately fold in the egg whites.
Then, add the grapefruit zest and the cold brown butter. Fill small molds (tartlet molds about 4 or 5cm-large and 1.5cm-high). Store in the freezer until set.

Almond and curry cake:
Beat the egg whites stiff while gradually adding the sugar. Mix the almond powder. Cook the butter until brown and let it cool.
Sift the flour with the baking powder, curry and almond powder. Using a spatula, delicately fold in the stiff egg whites and then the cold butter.

Grease a muffin pan and sprinkle them generously with coconut powder. Drop a spoonful of curry mixture at the bottom and then press in a heart of frozen chocolate.
Cover with the rest of the curry batter. Put the oven at 160°C for 30 minutes.
Brush the surface with warmed apricot jam and sprinkle with coconut powder and chocolate shavings. You can also moisten the muffins with a thick syrup prepared with the juice of the grapefruit, sugar and a pinch of curry.