Baking with fun -- Chocolate muffin with soft heart

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My co-worker bought a new oven at a shopping mall nearby the office ,
and she wanna try it out before bring the machine back home ,
so we launched a " special bakery class " in the office yesterday after work .
Besides testing on the oven , they also have another purpose
which is " pre-practise " on baking chocolate muffin for the
coming Valentine's Day .
Thankfully for their " invite " since i said "NO " to them at first ,
i am not that fancy with dessert and bakery to be honest ,
the cleaning works afterward are annoying , and the measuring on ingreditents
are confusing and complicated ....
i don't know 1 lb equal to how many oz. ...1 ml equal to how many gram .
However they said to me " Just try ...will have fun ... " and i think to myself
" Yes ... why not just have fun on Sat afternoon ?! " ...
so here it is some pictures and the recipe for the " adventure " .

This cake with a name " Chocolate muffin with soft heart " , in fact it is chocolate
muffin basicly , however the chocolate paste filling inside is still fludify and warm
when it been served .



Chocolate muffin with " soft heart "( for 6 pieces )
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1.) TO MAKE the chocolate paste inside :
Ingreditents :

Dark chocolate bar -- 40g
Whipping Cream -- 40g
Butter -- 9g

Method :

Melt the chocolate and butter in a big bowl and mix with
Cream , put the mixture into fridge let cool and clot .

2.) TO MAKE the chocolate muffin :

Ingreditents :

Whipping cream -- 100g
Dark Chocolate bar -- 100g
Butter -- 30g
Egg yolk -- 3
Egg white -- 3
Cocoa powder -- 20g
Flour -- 20g
Cornstarch -- 15g
Sugar --23g

Method :

-- Melt the chocolate and butter mix with cream , stir and add the egg yolks ,
sift in the cocoa powder as well as flour . ( 1 )
-- Beat egg whites till foamy , gradually add in sugar and beat till egg whites
hold stiffly , shiny peaks .
-- Stir 1/4 whites into (1) first and keep folding , Fold remaining whites into
chocolate mixture.There should be no white streaks.



-- Preheat oven to 180'C
-- Take out the cloted chocolate paste from the fridge and roll it into small balls
with spoon ,
-- Spoon the batter equally into 6 buttered ramekins , 1/3 full , than put the
chocolate paste ball at the centre of the mixture .
-- Cover the ramekins with the remining batter .
-- Bake for 15-18 minutes , teast with a toothpick to check if it is ready ,
Let cool for few seconds and invert each onto separate plate .




HOW warm and salivating it is when you cut the cake , watching the chocolate paste
flowing out from inside .