As I move around different work locations, I'm back with the team that does the most awesome morning teas. It's a once a week event, organised to help the hunger pangs from hitting us when we have a few meetings scheduled back to back.
This time round, I looked through my bookmarked recipes and found the perfect one. Perfect? I define it as easy, quick and looks delish.
It has no butter, but remained moist. I reduced the amount of oil in this and had around 185 grams of dark chocolates melted. Well, I rather calories come from good dark chocolate than butter! It yielded around 12 mini cakes. Don't be fooled by the word yogurt, I think it is quite a rich cake. Zap it in the microwave for a few seconds for the gooey moist insides.
Thanks guys for being great bloggers i.e. Piggy's Cooking Journal and for sharing the love.
Mini Chocolate Yogurt Snack Cakes (12 mini cakes)
185 grams of dark chocolate. I used Lindt
less than 1/2 cup of oil. I used olive
1/2 cup greek yogurt
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cup of flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1/2 cup of slivered almonds
1/2 cup of dried cranberries
Preheat oven to 180 C. Lined muffin tray with papers or like me, just place pretty cups on a cookie tray.
Simmer water in a saucepan. Place a glass bowl on top of the simmering saucepan and place chopped up chocolate there. Met with 1/4 cup of oil. Remove from heat when melted
In a large jug, whisk remaining oil, yogurt, sugar, eggs and vanilla.
Bowl- whisk flour, baking powder and salt. Make a well in the middle, pour wet into dry. Fold. Add almonds and cranberries. Fold. Spoon into muffin papers.
Bake for 20-25 minutes till set in the middle. Cool and eat.
Sending my love to Aspiring Bakes #13 Cupcakes hosted by Min's Blog this month.