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1
Preparation: Combine cake flour and baking powder to sift.
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2
Also combine milk and rum, then warm the mixture to body temperature.
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3
Preheat the oven to 170C.
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4
Preparation: Bring butter and egg to room temperature.
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5
Break chocolate bar into 1 cm pieces.
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6
Whip the butter until creamy.
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7
Add sugar in several batches and whisk until white and fluffy.
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8
Then add beaten eggs in small batches, and mix with each addition.
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9
Add a third of the sifted dry ingredients.
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10
Pour in half of the milk and rum mixture.
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11
Using a spatula, mix lightly with a cutting motion.
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12
Add half of the remaining dry ingredients, and also pour in the rest of the milk and rum mixture.
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13
Again, combine lightly in a cutting motion.
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14
Add the rest of the dry ingredients.
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15
Top with the broken pieces of chocolate bar.
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16
Mix lightly with a spatula.
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17
Try not to mix too much!
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18
Your batter is finished!
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19
Spoon into a muffin tin.
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20
Bake in 170C oven for roughly 25 minutes.
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21
When done, remove immediately from the tin and place on a rack to cool.
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22
If you like chocolate, go ahead and add more.
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23
When they're cooled, store in a plastic bag to prevent them from drying.
