Chocolate cupcake with whiskey

Description

Tender, flavorful, chocolate cake. Source from Ira irisecka LJ + a recipe from a magazine Lisa's "Bon appetit". Thank you.

Ingredients

Almonds

100 g
Hazelnuts

100 g
Sugar

200 g
Butter

250 g
Dark chocolate

150 g
Chicken egg

4 piece
Salt
Cinnamon

1 tsp
Cocoa powder

2 Tbsp
Whiskey
Flour

300 g
Leavening agent

3 tsp
Vanilla sugar

1 pack
Coffee natural

50 ml
Chocolate milk

150 g

Cooking

Nuts (if whole, unpeeled) pour boiling water for a few minutes, then peel and crush. Sift flour, add baking powder and crushed nuts

Chocolate RUB on a grater or just chop, mix with nuts and flour.

To separate whites from yolks, beat whites with salt.

The softened butter vzbit with sugar.

Gradually to drive the yolks, add the cinnamon,

cocoa mix

and pour whiskey.

Add the beaten egg whites,

And at the end add the flour walnut-chocolate dry mixture, mix gently with a spoon.

Put the dough in the form, flatten and bake 50 minutes at 180*C.

For the syrup heat the whiskey with the vanilla, add coffee, allow to cool.

50 minutes after the start of baking to check the readiness of cake, pierced with a wooden skewer. If it is dry - cake is ready if watery in the oven for another 10-15 minutes. Well, finally, ready! got left in the form for 10 minutes. Then put on a plate and soaked with syrup. Allow to cool completely. For the glaze. Chocolate melt in a water bath and pour the cupcake, add 30-50 g butter, it's easier and smoother to lie on the icing.

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