Melted Heart Chocolate Muffin

Pre-heat the oven to 180°C / Th 6 in fan-assisted mode.

Break the chocolate into pieces and divide the butter into 4-5 pieces. Place both in the MicroCook Pitcher 1L, cover and microwave for 2 min. at 600 watts. Allow to stand for 2 min. and stir.

Mix the flour and sugar in the Mixing Bowl 1.5L using the KPT Beater. Add the eggs and egg yolks, beating the mixture well, and then continue to stir as you add the melted chocolate.

Place the SBF Tupcake on the cold oven rack and divide the mixture in each of the cavities of the mold.

Bake for 9-11 min.

Allow the cakes to stand for 2 min. at room temperature then gently unmold them.

Serve immediately with custard or a raspberry coulis.