Vary the inclusions to create your tropical chocolate fantasy in these dense rich cakes.
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12 cakes
3 bars [90g] Guittard 70% Cacao Bittersweet Chocolate broken into pieces
½ cup [118g] coconut milk
2 large eggs
½ cup [100g] granulated sugar
½ cup [105g] firmly packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup [112g] all-purpose flour
1 cup total of any combination of coarsely chopped crystallized ginger, dried mango, macadamia nuts or shredded coconut
Grease insides of muffin tin forms. Preheat oven to 350ºF.
Melt chocolate and coconut milk in a medium microwave safe bowl at medium power (50% or level 5) for 1-2 minutes, stirring well after 30 second intervals until smooth and all of the chocolate is melted. Set aside to cool slightly.
Beat eggs, sugars, salt and vanilla in mixer bowl about 2 minutes until light. Blend in the melted chocolate mixture stopping to scrape sides as needed. Mix in flour until incorporated then choice of dried fruits and nuts.
Fill muffin tin forms evenly to about 2/3 full. Bake for 20-25 minutes until tops are puffed and cracked and spring back when lightly touched with finger. Best not to over bake. Cool 10 minutes before inverting onto rack to release cakes.
https://www.guittard.com/in-the-kitchen/recipe-print/tropical-chocolate-cakes