Description
In this cupcake recipe wonderfully combines sour cherry and chocolate. According to the structure (for cherries) cupcake turns out a little bit, like, a bit... but very, very tasty. On the website I found a similar recipe (there are no eggs, chocolate, oil), it is lean.
Ingredients
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Cherry
0.5 l
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Chicken egg
2 piece
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Sugar
100 g
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Chocolate milk
100 g
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Butter
100 g
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Leavening agent
1 tsp
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Flour
200 g
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Cognac
1 Tbsp
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Lemon
1 piece
Cooking
First melt chocolate with butter. I did it in the microwave. But you can in a water bath. Next I showed how many cherries you need. Full 0.5 l of the Bank. I have cherries in their own juice. But you can use frozen (it needs to unfreeze, and the resulting juice to drain).
Then well whisk the eggs with the sugar. The amount of sugar can be increased. It all depends on the sweetness of the cherries. If cherries were frozen, then use more sugar.
Continuing to whisk, add the melted chocolate and butter. And if you use the brandy, add it.
At the very end add the grated lemon zest (or orange) and flour with baking powder. Mix well. Now pour in the batter and cherries and stir until smooth. The consistency of the dough is obtained as thick cream. If it turned out watery, you can add a bit more flour.
Pour the dough into the oiled dish. Bake in a well preheated oven at 180 degrees for 40 minutes. But better willing to test for a match (or a toothpick). You can use the form any.
The finished cake remove from the form and cool.
Decorate as desired. You can pritrusit powdered sugar. Or, like me, pour the glaze.
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