Chocolate muffins with liquid filling
Chocolate Cupcakes with Liquid Fillingis a recipe.
- 3 egg yolk;
- butter 100 gr;
- chicken egg 2 pieces;
- black chocolate 70% 200 g;
- sugar 50g;
- salt 1 tsp.
- wheat flour 60 gr.
Preheat oven to 2000C.
Break open dark chocolate (70% cocoa), cut butter into pieces. Melt the chocolate and butter in the steam bath, stirring well. We bring to a uniform consistency and give a little cool.
Whisk the mixer until the foam is 2 whole eggs, yolks and sugar.
Combine the egg-sugar mixture and chocolate, add flour and salt. Stir until smooth.
In the molds, greased with butter, pour the dough and put in the oven for 7-10 minutes. The edges of the dough should be baked, and the filling should remain liquid.
The dough for these muffins will easily lie in the refrigerator for a couple of days. Only after the refrigerator baking time will increase to 10-12 minutes.Serve muffins better hot with vanilla ice cream.
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