CaribbeanHot Pot Broth. Hot pots are a popular communal dish in Korea, featuring bubbling crocks of broth used to quick-cook all manner of thinly-sliced meets and veggies. We've taken precisely the same concept for this fusion food idea, but infused dynamic West Indian flavors. Think a scotch bonnet-spiked stock of coconut, lime and allspice
Heatthe butter, cocoa, sugar, salt: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. The bottom of the bowl should be touching the bottom of the skillet.Preheatoven to 350°F (180°C). Add all ingredients to a blender, except chocolate chips, and blend until smooth. Portion batter into greased mini muffin tins. (I use a cookie scoop to help with portioning.) Sprinkle chocolate chips on top, if desired. Bake for 15-20 minutes, until a toothpick comes out clean.
Removethe bowl from the heat and add in the butter and the brown sugar, whisk until combined. In a different bowl or stand mixer bowl, crack the eggs, add in the granulated sugar, vanilla, salt, and beat until the eggs are thick and lighter in color. Then whisk in the melted chocolate mixture and fold the flour in.
Linethe Pan with Parchment Paper. This one is optional, but it's certainly something to consider. After greasing your baking pan, cut parchment paper about 6 inches longer than needed to cover the bottom and two opposite sides of your pan. Allow the excess paper to overhang the pan on the two sides like a sling.Yq7fc1B.