Description
The cake is very chocolatey and very, very tender. Cooked very quickly.
Ingredients
-
Flour
125 g
-
Chicken egg
3 piece
-
Sugar
125 g
-
Cocoa powder
2 Tbsp
-
Butter
130 g
-
Cognac
1 Tbsp
-
Vanilla sugar
1 pack
-
Leavening agent
1 tsp
-
Sour cream
2 Tbsp
-
Chocolate milk
30 g
-
White chocolate
20 g
Cooking
1. Eggs with sugar vzbit in foam.
2. Add the cocoa, a pinch of salt and melted butter.
3. Beat well.
To the flour add baking powder and pour into batter, mix well.
Add brandy (or liqueur) and a bag of vanilla sugar. The dough is liquid, as for pancakes. In glass form for the microwave with a diameter of 20-22 cm and put in a clean glass, half filled with water. Around pour the dough, it should take less than half form height.
Put the form in the microwave on full power (I have power 850 W) for 5 min 30 sec. After an elapsed time, leave the inside for another 5-7 minutes.
To get the cupcake and let it cool to hold a knife around cups and on the walls of the mold, gently turn the cupcake on the tray.
In principle, the frosting can be done in different kind of love. I did like this: sour Cream mixed with cocoa, put on fire, bring to a boil, added the chocolate when the chocolate melt, added the butter and removed from heat. The frosting turned out a little sour. Glaze to pour cupcake, sprinkle the grated white chocolate.
Enjoy your tea!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.