These are the less-sinful relatives of the Cheeseboard Chocolate Cake. Ricotta cheese is the secret ingredient, which provides richness, fluffiness, and tenderness. The chocolate flavor is intense, and they aren’t overly sweet. Cold milk is essential. This recipe is from the delightful Sunlight Café, by Mollie Katzen, from which I get all of my brunch menus.
- 2 1/2 cups flour
- 1 cup white sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup ricotta cheese
- 2 eggs
- 1 1/3 cups milk (lowfat, nonfat, any kind)
- 1 tablespoon vanilla extract
- 1/2 stick (4 tablespoons) butter, melted
Preheat oven to 350 degrees. Mix together the dry ingredients, including chocolate chips, well. Whisk milk, ricotta, eggs, and vanilla until well beaten. Pour the wet ingredients into the dry, along with the melted butter, and mix just until incorporated – a little flour in the bottom of the bowl is fine. Above all, don’t overmix. Scoop into greased muffin tins; I like using an ice cream scoop for this. It makes twelve muffins. Bake for 20 to 25 minutes; let cool slightly.
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