Description
Rich, multifaceted flavor of this cake is sure to appeal to all. It is soft and tender inside, fragrant, with a crispy crust. And the bright acidity of red currant gives this cupcake its unique charm. This is my proven recipe, which I hope will love you!
Ingredients
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Flour
250 g
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Butter
200 g
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Sugar
200 g
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Chicken egg
3 piece
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Leavening agent
8 g
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Cocoa powder
1 Tbsp
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Mac
25 g
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Cognac
2 Tbsp
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Red currants
150 g
Cooking
Currants washed. Free from twigs. Spread on paper towel and dry well.
Sift together the flour and baking powder.
In a separate bowl, whisk the sugar Mistral Small unrefined cane and softened butter.
One drive egg. Every time vimosewa well.
Pour in the cognac.
Add the flour and knead the dough. The dough is like thick cream.
Divide the dough into 2 parts. One leave white.
The second part is divided more equally. One add Mac.
The other cocoa powder.
Form for baking grease with butter. Flour them. Shake off excess flour. Put the first layer of chocolate.
Then a white layer.
On the white layer, put the currants, lightly pressing it into the dough.
The third layer is the poppy. Cupcake send in a preheated oven (180 degrees). Bake for 60 minutes.
The finished cake remove from the oven, release from form and cool on a wire rack. Cupcake decorate according to your taste. I decorated with melted marshmallows and red currants.
Help yourself! Bon appetit!
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