Double chocolate muffin Dessert Gluten free Quick Vegetarian

Ingredients:

• 150 g grapeseed flour
• 500 g icing sugar
• 100 g dark chocolate
• 100 g cocoa powder
• 100 g butter
• 5 dl milk
• 2 packets baking powder
• 2 packets vanilla sugar
• 300 g natural yoghurt (for the cream)
• 0,5 l cream (for the cream)
• 1 packet gelatine fix (for the cream)
• 1 lime (for the cream)
• 50 g icing sugar (for the cream)

Beat the eggs with the butter until foamy, then add the sugar and milk. Mix the two types of flour with the baking powder and cocoa powder and sift into the butter mixture. Once the mixture is combined, sprinkle in the chocolate chips, cut into small cubes. Line the muffin tin with paper and fill ¾ of the way. Bake at 190C° for 15 minutes. After baking, cover with a kitchen towel and leave to cool. Meanwhile, prepare the cream. Mix the yoghurt with the icing sugar and the squeezed lime juice. Whip the cream until stiff and add the gelatine powder. When the whipped cream is ready, add the yoghurt and whisk gently to combine.

When cool, cut off the top of the muffin with a small knife and remove. Press a yoghurt dollop into the small hole using a star-shaped piping bag.