Description
The whole trick of this cake is that the batter has a nice aroma and taste of nuts, but inside there were none, and the result is due to fried oil, which becomes a light nutty flavor after roasting. And what could match better with peanuts, so it's definitely coconut, for a special sweet touch to add white chocolate, and for a thorough saturation of the taste, cover the top of our cupcake crunchy, peanut crumbs, have of these nuts. I don't like peanuts, but then he somehow with great joy, consumed in the form of such chips. The dough is tender and soft, moderately moist and loose, it was very tasty.
Ingredients
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Butter
150 g
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Chicken egg
2 piece
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Milk
100 ml
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Coconut shavings
50 g
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Flour
200 g
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Leavening agent
2 tsp
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Sugar
1 cup
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Chocolate milk
50 g
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Salt
0.33 tsp
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Peanuts
50 g
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Sugar
4 Tbsp
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Flour
0.5 cup
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Butter
50 g
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Salt
-
Vanilla
Cooking
Oil put in a saucepan and put on fire, bring to boil and simmer 5-7 minutes until slightly nutty smell. This oil is also called "peanut".
Fried oil to cool and give it again to harden. You can make it in the evening and put it in the refrigerator.
In the milk add a Cup of sugar, coconut, put on fire, bring to boil and boil for 5-7 minutes. Off, add broken pieces of chocolate and vanilla, stir to chocolate is completely melted. Cool.
While cools and solidifies oil and the basis for the dough, prepare topping them with crisp breadcrumbs. Nuts slightly to bake in the pan in order to remove from the skin. Grind into crumbs. Chopped nuts mixed with 4 tablespoons of sugar, a half Cup of flour
pour 50 g melted butter hands to grind into crumbs and put it away for a while in the fridge. While making the dough.
Frozen butter beat with a mixer in a fluffy white mass. Beat about 5 minutes.
Add the eggs one by one, carefully rubbing every.
Then enter the chocolate-coconut milk. Whip, literally 10 seconds.
Then top sift the flour with the baking powder and knead the dough. Spread in a greased form,
top with crumble chocolate peanut crumbs and bake 45-60 minutes at 180 degrees.
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