I just finished reading an extremely entertaining book, The Sweet Life In Paris by David Lebovitz. It was a perfect read for a imaginary summer getaway. Lebovitz does a delicious job at demystifying everything French. He reveals French recipes and his own creations after every segment in the book. I highly recommend it for any foodie!
The author and I have a few things in common. The main thing is chocolate! He includes a lot of different chocolaty recipes, including a certain one that caught my eye: Chocolate Yogurt Snack Cakes. I approve... they're extremely dense, moist and not to mention, adorable!
7 ounces bittersweet or semisweet chocolate, chopped
1/2 cup vegetable oil
1/2 cup plain whole-milk yogurt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp almond extract (I didn't have any, so I didn't use it. Doubled vanilla instead)
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp course salt
Makes one dozen cakes
-Preheat the oven to 350 degrees. Grease the cups of a muffin tin or use muffin cups.
-In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from heat.
-In another bowl, mix the remaining 1/4 cup oil with the yogurt. eggs, and the extracts.
-In a large bowl sift the flour, baking powder and salt together.
-Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a few times, then add the melted chocolate, stir until smooth.
-Divide the batter among the muffin cups and bake for 20-25 minutes or until they feel barely set in the middle.
-Remove from the oven and cool on a wire rack before serving.
* Preferably, serve with a hot drink and homemade whip cream!
-éclair
