I was in the mood for something chocolately but light, something I could have in the morning with coffee. I was all set to tackle a biscotti recipe as I've had a slight obsession with them lately and then I stumbled upon this recipe at Smitten Kitchen, courtesy of David Lebovitz. If there is one person who knows chocolate and baking, it's David Lebovitz. It sounded perfect. It comes together quite easy but I must warn you you really do need to be in the mood for something more on the healthier side. When I first took a bite I kind of wished it was a brownie packed full of butter, or a cupcake. Sigh. But it makes a great snack.
Recipe from The Sweet Life in Paris by David Lebovitz
Makes 12
7 ounces bittersweet or semisweet chocolate, coarsely chopped (I used semi sweet so I cut back on the sugar)
1/2 cup vegetable oil
1/2 cup plain, whole-milk yogurt (I used Greek)
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain, whole-milk yogurt (I used Greek)
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat the oven to 350. Line a muffin tin with 12 paper cupcake liners. Melt the chocolate with 1/4 cup of the oil either over a double boiler or in the microwave. In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and vanilla and almond extracts. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of time, then add the melted chocolate, and stir until just smooth. Divide the batter into the muffin tins and bake for 20 minutes, or until they feel barely set in the middle.
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