做一个快乐.勇敢.幸福的小女人

Ingredients
For the chocolate cups
125ml/4½fl oz whole milk
125ml/4½fl oz double cream
175g/6oz orange-flavoured dark chocolate, finely chopped
1 free-range egg
For the cream
125ml/4½fl oz double cream
3 tbsp Drambuie (or liqueur of your choice)
50g/2oz chocolate, sliced into shards

Method
1. For the chocolate cups, place the milk and cream into a large pan over a medium heat and very slowly bring it to the boil.
2. Place the chocolate into a liquidiser. Once the milk and cream has just come to the boil, add it to the chocolate and leave to stand and cool slightly for a minute.
3. Place the lid onto the blender, remove the centre plug on the lid and cover the hole with a clean tea towel. (This will stop the steam forcing the lid off.)
4. Blend the chocolate and the hot milk and cream together (the heat of the milk mixture should melt the chocolate in about 30 seconds).
5. Crack the egg into the blender and blend again for 45 seconds.
6. Divide the chocolate mixture between 4-6 espresso cups or small glass ramekins. Transfer to a tray and place in the fridge for 2-3 hours to set.
7. For the cream, place the cream and whisky liqueur into a bowl and gently whisk until very soft peaks form when the whisk is removed.
8. To serve, spoon the cream over the top of each chocolate cup and top with a few shards of chocolate.

3 cups of all-purpose flour
1 Tbsp baking powder 
2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
3/4 cup milk
1/4cup veg oil
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 Tbsp lemon zest
poppy seed

注意事项
oven 预热 425度 Gas mark 7
烘烤20分钟
tray一定要放在最上面一层
这样muffin 出来的颜色 表层才是完全金黄色 而里面仍就松软
鸡蛋在beating的时候至少要10分钟 (这是秘密哦)

烘焙出来的蛋糕最后吃fresh 和warm 的
也可以根据个人口味洒上lemon juice 和 ice sugar on the top =)

Way back into love