Description
Very tasty and chocolate! French kitchen shares two options for this cupcake: directly "melting chocolate" and "soft chocolate." The first option is almost completely liquid, covered with a thin crunchy crust; inside latter air the pulp and only a small liquid core. The border differences between these varieties are blurred cupcake, in a particular method of cooking used different proportions of eggs and flour, and various temperature and time baking.
Ingredients
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Rice flour
100 g
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Sugar
100 g
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Butter
100 g
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Dark chocolate
100 g
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Dark chocolate
3 piece
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Instant coffee
1.5 tsp
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Chicken egg
3 piece
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Salt
Cooking
Ingredients.
Eggs whipped with sugar. Added instant coffee.
Put the flour, a little salt and beat well with a mixer.
Melted the butter in the microwave. In the microwave melt the chocolate for 45 seconds. Every 15 seconds, the chocolate was stirred to boiling. All poured into a large container to make it easier to beat with a mixer.
Silicone form with six cells smeared with butter and half filled them with chocolate liquid. The chocolate mixture I have left and I used three paper bake cups. In which put a cube of chocolate.
The moulds put in a preheated oven to 200 degrees. Paper pulled from the oven after 8 minutes.
The silicone form in 10 minutes.
Cakes in silicone molds turned hot at the plate. The chocolate did not follow from them and was not too thin, as in paper. ( The difference between baking two minutes. )
Fondant ( made of paper ) with liquid chocolate served their men hot, with ice cream.
Ice cream with pieces of chocolate.
Very tasty and chocolate!
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