DIY Recipe: Appetizing Tomato Chocolate Fudge Muffin

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Tomato Chocolate Fudge Muffin.

Tomato Chocolate Fudge Muffin You can cook Tomato Chocolate Fudge Muffin using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Tomato Chocolate Fudge Muffin

  1. You need 60 grams of Butter (brought to room temperature).
  2. Prepare 40 grams of Sugar.
  3. It’s 1 of Egg (brought to room temperature).
  4. Prepare 45 grams of ○ Cake flour.
  5. You need 1 tbsp of ○ Cocoa powder (I use Van Houten's).
  6. You need 1 tsp of ○ Baking powder.
  7. It’s 6 of Cherry tomatoes.
  8. Prepare 20 grams of Walnuts.
  9. You need of For the chocolate sauce:.
  10. It’s 1 tbsp of Cocoa powder (I use Van Houten's).
  11. You need 2 tbsp of Sugar.
  12. It’s 60 ml of Boiling water.
  13. You need 1/2 tbsp of Rum (or vanilla essence).
  14. You need 1 of Herbs.
  15. You need 1 of Powdered sugar (optional).

Tomato Chocolate Fudge Muffin instructions

  1. Lightly roast the walnuts in a toaster oven and chop them up..
  2. Remove the stems of the cherry tomatoes, cut the top 1/3 off of each of the tomatoes, and set aside to use as topping. Cut the rest into fourths..
  3. Beat the butter until creamy. Mix in the sugar until it turns white. Gradually stir in the beaten egg a little at a time until fluffy..
  4. Sift the ○ ingredients together, then mix into the batter until no longer powdery..
  5. Add the nuts from Steps 1 and chopped tomatoes from Step 2 to the batter and evenly combine..
  6. To make the chocolate sauce, mix together the cocoa and sugar. Add the hot water and rum and mix well..
  7. Pour the batter from Step 5 into the muffin cups and top with the sauce from Step 6..
  8. Bake in an oven preheated to 180°F Celsius for 10 minutes. Remove from the oven and top with the tops of the tomatoes from Step 2. Bake for about 10 more minutes..
  9. Once baked, sprinkle with powdered sugar and garnish with herbs..
  10. If you eat them while still warm, the chocolate sauce will be gooey and delicious! They're also delicious after they cool..

recipe by cookpad.japan @cookpad