- Step 1
Combine dried fruit and rum in a bowl. Stand at room temperature for 1 hour.
- Step 2
Preheat oven to 180°C. Lightly grease a 6-hole, 3/4 cup-capacity, non-stick Texas muffin pan. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring occasionally with a metal spoon, until melted and smooth.
- Step 3
Using an electric mixer, beat eggs and sugar until thick and creamy. Add chocolate mixture. Beat to combine. Fold in flours, cocoa and dried fruit mixture.
- Step 4
Spoon mixture into muffin holes until three-quarters full. Bake for 18 to 20 minutes or until a skewer inserted in the centre has moist crumbs clinging. Dust with cocoa. Serve with vanilla ice-cream.
Aucun commentaire:
Enregistrer un commentaire