muffins with muscovado sugar (paul.a.young's recipe)

How cold! This morning I went to Villa Ada for my running session, and it was really cold, but I went on because yesterday I cooked the muffins and also tasted them... However I found this recipe in the book of chocolate of Paul.a.Young (great English maitre chocolatier) and my son said after having tasted them "it's for those who love dark chocolate" and the older one "but there's salt in there?" like real gourmets! Yes indeed there is! "But how do you think of, mom?"   Well I learned from Paul.a.young, the typical English fine chocolatier who said: Today is used to add a pinch of sea salt to chocolate, because a small amount of salt balancese the sugar content in it, intensifying the natural flavour of chocolate." That's why! Wouldn't you too like to delight youself in front of his shop window in London, day after day!?!

Serve 12 muffin

• 110 g baking flour
• 65 g unsweetened cocoa powder of the highest quality
• 1/2 teaspoon sea salt
• 185 gr. butter
• 225 g brown sugar
• 85 ml cream
• 2 eggs
• for 50 g white chocolate frosting

Preheat oven to 180 degrees.

1. Put the flour, salt, cocoa and the softened butter in the mixer at low speed and work until the dogh does not assume the consistency of bread crumbs. Add sugar and mix well.

2. Fill a pitcher with 85ml (something less wold be better) of water add the cream and eggs and blend well, add the liquid to the mixture and work till you earn a soft dough.

3. Use paper cups or baking paper crumpled into the molds and fill with the dough to 3/4. Bake for about 25 minutes. Leave them some minutes.

4. Melt white chocolate in a bowl over simmering water (water should not reach the boiling point), let cool for about 15 minutes. Use a sac-à-poche, drill a hole and decorate as desired.

With this recipe I participate to the contest

of the blog cuisine d'ici et d'ailleurs