Description
Continue the theme of recycling proteins. In the cupcake test proteins always come with a Bang! It turns out tender and light. Offer the option for the chocolate and the frozen cranberries.
Ingredients
-
Egg white
4 piece
-
Powdered sugar
150 g
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Butter
50 g
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Dark chocolate
50 g
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Flour
130 g
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Leavening agent
0.5 tsp
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Cranberry
0.5 cup
Cooking
In a water bath melt the butter and chocolate, mix well and set aside.
Beat egg whites with powdered sugar and a pinch of salt.
Add to proteins in the chocolate mixture, baking powder and beat for another 30 seconds.
Add the sifted flour and mix gently.
Add the cranberries (I have frozen) half a Cup
Mix well.
The dough is put into molds and bake for 35-40 minutes at 180*C in a preheated oven.
Readiness check wooden stick. It should come out dry.
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