Two containers, one for the dark chocolate heart and one for the rye part. They all mix the dry ingredients first, then add the liquid ingredients.
Preheat the oven at 375 degrees Fahrenheit, 190 degrees. Grease the paper muffin mold. First put the coarse wheat batter, then put the chocolate batter in the center; Bake for 20-25 minutes, or until toothpick is inserted and no batter is stuck.
It can't be eaten all at once. It's about the size of six fists.