Chocolate almond cupcake with raspberry jam

Description

My friends called this cake "Negro lips," but, honestly, nothing was planned... it Is he in the oven so rose, what was the shape:)))

Ingredients

Almonds

100 g
Flour

1.5 cup
Leavening agent

1 tsp
Instant coffee

1 tsp
Candied

20 g
Dark chocolate

155 g
Butter

155 g
Chicken egg

4 piece
Jam apricot

100 g
Jam

200 g
Sugar

100 g

Cooking

To prepare the products.

Almond pour boiling water for 8-10 minutes and then drain the water, rinse the nuts with cold water and clean from the husk. Dry it in the microwave for 3 minutes, stirring every minute, or in the oven. To make sure that the nuts don't burn. Then cool the nuts and grind into flour. The candied fruit and the chocolate finely chop.

Sift flour together with baking powder, add the chopped almonds, candied fruits and coffee. Mix well.

Melt the butter and add chocolate, stir, until the mixture turns into a homogeneous chocolate sauce.

Whip chilled eggs with sugar

Slowly pour in the chocolate mixture (the temperature should be not above 40*).

Gently add the dry mixture, mix well. For a long time nobody should.

Put the dough in a rectangular cake pan.

Bake at 170-180*C for 50 minutes. My cupcake again mid all got out, though, and make the groove, and a foil in the first stage was covered. Well, it is direct as in that joke during the first Soviet Olympic games: "I brought the toilet, and your ass..." But I messed up, smeared the walls of the mould with oil, and not a good thing to do.

The finished cake cut into 3 parts along the length, to impregnate each cake with the warmed apricot jam with a brush,

Then fluff each layer of raspberry jam, and glue the cakes together. Boca also soak apricot jam with a brush.

When the jam dries out a bit, sprinkle the cupcake with chocolate icing so that it was covered in chocolate: both top and sides. Decorate the curly jelly marmalade, beads or zest, in General, as will prompt the imagination and capabilities. When the glaze hardens, you can the cake serve. Frosting: 60 g dark chocolate and butter. Melt the butter, add the chocolate pieces and stir until all the chocolate has melted and will not mix with oil.

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