Chocolate cupcake with red currants

Description

Chocolate cupcake with spices and red currants! Very tender, moist, full-bodied flavors with a light acidity smorodinovoe!

Ingredients

Dark chocolate

120 g
Butter

140 g
Sugar

120 g
Sour cream

80 g
Flour

100 g
Leavening agent

1 tsp
Cinnamon

1 tsp
Cardamom

0.25 tsp
Cocoa powder

1 Tbsp
Chicken egg

4 piece
Instant coffee

2 tsp
Water

2 Tbsp
Salt

1 pinch
Vegetable oil
Red currants

150 g

Cooking

Chocolate melt in a water bath. Allow to cool to lukewarm.

Instant coffee pour hot boiled water, stir, allow to cool.

In a bowl mix the flour, baking powder, cinnamon, cardamom and cocoa.

Separate eggs into yolks and whites. The softened butter vzbit with sugar until lush, light weight.

Continuing to whisk, one by one add yolks.

Then add sour cream, mix well.

Stirring constantly, pour the warm chocolate.

Then pour coffee and mix.

In a number of techniques to introduce the flour mixture.

In a separate bowl, beat egg whites with a pinch of salt until stable peaks. To introduce whites into the batter, stirring gently with a spatula (the batter is the consistency of a thick cream, does not flow from a spoon).

Red currants wash, dry and remove the sprigs of berries. Cake pan (W.11 cm, h. 7 cm long. 25 cm) cover with baking paper, slightly greased with vegetable oil. Spread half of the batter into the form, sprinkle a half of currant berries.

Spread remaining batter, top with the second half of currants, smooth the top of the cupcake, slightly sinking currants. Bake in a preheated 180 degree oven for 40-45 minutes until tender. The finished cake remove from the oven, allow to cool completely.

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