Many years ago I was on a business trip to Antwerp. As we concluded our meeting, my host told me that he, unfortunately, could not join us for dinner. He had made reservations for me and my colleague at a local restaurant he was sure would be a fantastic experience of local cuisine. Little did we know we know that we were in for one of the best meals of my life. It started in an ancient wine cellar full of dusty bottles. I large stone table presented flutes of Champagne and a fish terrine. Next, the chef came down from the kitchen to ask what we would like to eat. We then retired to our dining table and were treated to six exquisite courses, each perfectly paired with a delicious wine.
When the dessert came, it was this part-baked chocolate muffin. After dinner, the chef came to ask how we enjoyed everything. Of course, it was wonderful. Not at all what I typically expect during a business trip. I asked about the chocolate muffin, and he presented me with a small book of recipes, including this muffin.
You won’t see many desserts on my pages here, but when one is presented, you can be assured it is something special. This muffin is not hard to make, but it will add an exclamation point to any special meal. Today, this muffin was a special request of someone celebrating a special birthday.
Part-baked Chocolate Muffin (Huis de Colvenier)
250g butter, plus extra butter for the tins
5 eggs + 5 extra yolks
125g superfine granulated sugar (castor sugar)
250g dark chocolate
The muffins must be made in advance to set in the refrigerator. Once made and refrigerated, they will hold, so this is great to make well in advance of your special dinner.
Whisk the eggs, yolks, and sugar until the sugar is completely dissolved.
Melt the butter and chocolate. Fold into the egg mixture. Fold in the flour. Continue to fold until the mixture is completely mixed and homogeneous.Pour into buttered muffin tins. Makes 12-14 muffins.
To bake, heat oven to 375F. Bake for about 10 minutes until they appear dry and begin to rise in the center. Serve with berries, berry coulis, ice cream, crème Anglaise….