Chocolate muffins

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In a saucepan put the whipped cream together with the broken chocolate pieces and heat and mix until all the chocolate melts and a homogeneous composition is obtained. Let cool for at least an hour.

Mix the soft butter with a pinch of salt, sugar and vanilla sugar, until a creamy composition is obtained. Add eggs one at a time, mixing well after each, then pour the milk. Put flour mixed with baking powder and mix well until smooth.

Prepare the forms for muffins. With the help of a spoon, fill each form only in three quarters. Place in the preheated oven at 180 degrees for 40-45 minutes, until nicely browned on top and pass the toothpick test. Remove from the oven on a grill and allow to cool.

Remove the cream from the cold, add the rum essence and mix well until you get a fluffy and lighter cream.

Decorate, depending on your imagination, each muffin with chocolate cream and ornamented candies on top.

Good appetite!

Chocolate mousse trio

I wish you once again, Health, joy, Money, many friends and… you know… Chocolate mousse trio cake. INGREDIENTS for countertop 3 eggs 20 ml oil 20 ml water 3 tablespoons sugar 2 tablespoons flour 2 tablespoons cocoa ½ sachet baking powder Ingredients dark chocolate mousse 200 gr dark chocolate 300 ml liquid cream [& hellip]

The book "20 selected cake recipes" has appeared

The first book in the "Haplea's Recipes" series has appeared. We thank, especially Mr. Anton Chiazna. I hope we have a long editorial journey together. If you want to have it in the kitchen, it can be found HERE. Related Posts: Update: winner of the Librarie.netCLAFOUTIS CU contest, an online bookstore & # 8230 to tell your grandchildren


Browsing the culinary sites, he winked at me with an Egyptian cake recipe, which I share with you. What you need (picture 1): & # 8211 6 eggs & # 8211 6 tablespoons powdered sugar & # 8211 3 ½ tablespoons flour & # 8211 250 g ground nuts & # 8211 200 g butter & # 8211 vanilla essence & # 8211 350 ml de [& hellip]


Are you tired of - come on, say - routine? Donuts, pie and pancakes? How about making almond cake? Turn capers into termites Ingredients for countertop 6 eggs 180 gr sugar 30 ml water 40 ml oil 8 tablespoons flour 1 sachet baking powder 3 tablespoons cocoa Ingredients for cream [& hellip]

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By hapleablog in Torturi February 19, 2021

I am on a diet. Yes, I take care And I have to ask you: Does the cake melt in your mouth Is it said that I ate something? INGREDIENTS for countertop 3 eggs 2 tablespoons flour 75 g sugar 1 tablespoon cocoa 1/2 sachet baking powder 3 tablespoons oil 2 tablespoons water ingredients for vanilla mousse 3 egg yolks [& hellip]


A British psychologist concluded that today is "Blue Monday", so be depressed. Otherwise, you confuse the man. And in addition, you have reason to eat cake. INGREDIENTS for countertop 200 g butter at room temperature 8 egg whites 200 g sugar 200 g flour a sachet baking powder a pinch of salt 2 [& hellip]


Wish list for the new year Has points and subpoints. One is already checked, I stick to the plan: Cake with yogurt cream and fruit. Ingredients for the countertop 5 eggs 150 g flour 150 g sugar 30 ml oil 1 sachet baking powder ingredients for yogurt cream 600 g fatty yogurt (I used [& hellip]


By hapleablog in Cakes December 29, 2020

If you want a sweet not too sweet, No cocoa on the counter or chocolate This is perfect! It makes you think of winter and snow. Ingredients for the countertop (tray 25 x 35 cm) 8 eggs 180 g flour 150 g sugar 1 sachet baking powder 1 salt powder (for beating egg whites) 50 ml oil ingredients for [& hellip]

Chocolate muffins

muffins, 250 grams of butter, 200 grams of good quality dark chocolate, 250 grams of flour, 100 ml of milk, 4 eggs, grated peel from 2 small oranges, 250 grams of sugar, a sachet of baking powder,, cream, 250 grams of butter, 300 grams of dark chocolate, 5 tablespoons powdered sugar

Difficulty: low | Time: 45 min

Preparation Chocolate cream for cake & # 8211 quick recipe without eggs

In a saucepan (20 cm in diameter) I put water and sugar. I added 4-5 drops of vinegar and put the pan on medium heat. Vinegar has an anticrystallizing role (prevents sugaring). I brought the syrup to a boil and I timed it for 5 minutes (from the moment it started to boil). You will feel the aroma of vinegar in the air (at the end the cream will not have the taste or aroma of vinegar). I mixed occasionally.

After this time I added chunks of chocolate in the syrup (I used Nestle Desert but you can choose other brands). I mixed the chocolate until it melted completely (still on the fire) and I brought the syrup back to the boil. From the moment it started to boil in the mass, I timed another 5 minutes. Ready! I got a fluid composition & # 8211 creamy & # 8211 a glaze.

I let the chocolate syrup cool for about 30 minutes (on the windowsill). I mixed occasionally. By cooling it thickens. It should NOT be mixed vigorously because it can turn into fondant (sherbet) & # 8211 whitens and crystallizes.

Assembling the cake

The pandispan sheet is cut into three equal rectangles. The cream is evenly distributed between the two sheets, but don't forget to leave a little for the outside. Sprinkle chocolate flakes on top or you can even come with melted chocolate.

Put the chocolate cream cake in the fridge and leave it for a few hours before cutting. Cut into squares, rectangles or rhombuses with a sharp knife. It is necessary to wipe the knife blade after each cut to keep a cake clean.
Considering that it is full and a little sweet, the portions should be small.

I recommend keeping it in the fridge for the whole period.

The cake is fine, chocolatey and seems to urge you to take another bite.
Good luck with the cake!