Espresso & Chocolate

     A gray, rainy day... perfect for baking.  I LOVE IT!  I feel as though it's been weeks (and it probably has) since I've had a day by myself, in my kitchen.

     And doesn't chocolate always sound good on a cold, gray, rainy day?  I made an espresso and chocolate batter, then filled muffin cups and financier molds.  And to make them just a bit more decadent, I drizzled the little baked cakes with a bittersweet ganache. 

             And served them with hot chocolate + homemade marshmallows.

   adapted from coffee journal | autumn 1996

                   MAKES 12 MUFFINS

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• 3/4 cup milk
• 1/4 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 2 cups flour
• 3/4 cup + 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 tablespoon instant espresso
• 1/2 teaspoon salt
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup grated bittersweet chocolate

PREHEAT OVEN to 350˚F
1.  Position oven rack in lower-third of oven.
2.  In a small saucepan, heat the milk, cream, and butter over low heat, stirring occasionally, until the butter has melted.  Set aside to cool.
3.  Place the flour, sugar, baking powder, espresso, and salt in a large mixing bowl and whisk to combine.
4.  Whisk the egg and vanilla extract into the cooled milk mixture.  Stir liquid ingredients into dry ingredients until just combined.  Fold in grated bittersweet chocolate.
5.  Fill 12 lined muffin cups with the batter (I filled 9 muffin cups and 9 financier molds) and bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.  Financier molds will take approximately 13 to 15 minutes. 
6.  If desired, drizzle the cooled cakes will chocolate ganache:  Heat 3 ounces heavy cream until hot.  Remove from heat.  Add 4 ounces chopped bittersweet chocolate and let set for a couple of minutes.  Stir mixture until smooth.  Spoon chocolate sauce over muffins.

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