Description
A fantastic cake with a soft, delicate structure. Absolutely not dry, moist and melting in the mouth, the next day after baking it only gets better. Cupcake is so delicious that I thought, maybe you can sometimes afford to deviate from their rules to "bake without butter," and to pamper the family. The site has a lot of two-tone cupcakes looked a lot of options, this is somewhat different in composition and formulation. Enjoy would you?
Ingredients
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Dark chocolate
80 g
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Butter
90 g
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Chicken egg
2 piece
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Milk ghee
140 ml
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Cocoa powder
1 Tbsp
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Flour
150 g
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Leavening agent
1 tsp
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Sugar
100 g
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Butter
90 g
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Sugar
100 g
-
Chicken egg
2 piece
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Flour
180 g
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Leavening agent
1 tsp
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Sour cream
150 g
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Vanilla sugar
10 g
Cooking
Melt the chocolate in a water bath.
Milk to boil, pour in the melted chocolate and mix well.
Beat softened butter with sugar, then one by one add the eggs, each time carefully whisking.
Add the chocolate mixture to the oil, mix well.
Flour, baking powder and cocoa-vices to sift through. Add to the chocolate mixture. Mix thoroughly to avoid lumps.
To prepare vanilla dough. Flour mixed with baking powder and sift. Beat the butter with sugar and vanilla sugar, add eggs one at a time, a little flour (a few tablespoons), the sour cream, mix well and add remaining flour. Mix thoroughly to avoid lumps.
Form cake pan greased with butter. Spread the dough with a spoon into shape in a checkerboard pattern, spoon chocolate spoon white, etc. until all of the dough.
Preheat the oven to 180 C. Bake the cake for 45-50 minutes until tender. Readiness check wooden skewer.
The finished cake to cool and serve.
A pleasant tea for You and your family.
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