Yield: 12 Servings
|¾ cup||Cake flour|
|1¼ cup||Unbleached all purpose flour|
|½ cup||Cocoa powder|
|¼ cup||Brown sugar|
|1 tablespoon||Baking powder|
|1 tablespoon||Finely ground coffee|
|6 tablespoons||Soft butter|
|1 cup||Sour cream|
|1 cup||Half and half|
|2 \N||Whole eggs|
|\N \N||Zest of two oranges, minced|
|¾ cup||Bittersweet chocolate, finely chopped|
Preheat oven to 350 degrees.
Sift together the dry ingredients. Mix the butter, sour cream, half and half and eggs until smooth. Fold in the dry ingredients, orange zest and chocolate, until just moistened. fill 12 muffin cups, and bake until tops are firm, approximately 15 minutes.
Recipe by: Opera Restaurant on Ocean Street in Santa Monica Posted to EAT-L Digest 25 Mar 97 by Sharon <jouet@...> on Mar 25, 1997