Chocolate Muffins
by Editorial Staff
Delicious muffins, and most importantly – not a lot of products.
Ingredients
- Eggs – 5 pcs.
- Chocolate – 0.5 bars (50 g)
- Flour – 110 g
- Sugar – 200 g
- Baking dough – 5 g
- Cherry – to taste (at your own discretion)
Directions
- Melt the chocolate and leave to cool.
- We break eggs, BUT PROTEINS AND YOLKS SEPARATE !!! (Very important.)
- Mix yolks with sugar, beat until fluffy.
- Pour in the cooled chocolate and mix.
- Gradually add flour sifted with baking powder. You should get a tight chocolate mass
- Beat the whites with a pinch of salt until a white, strong foam.
- Pour the chocolate mass into the protein and stir gently from bottom to top until a homogeneous mass is obtained (do not be alarmed if the yolk begins to stick to the bottom and mix poorly with the protein – it should be so.)
- We turn on the oven to warm up to 200 degrees, grease the molds with oil.
- Put a few cherries on the bottom of the mold (if it’s frozen, put it in the mold directly from the freezer, so the cupcakes will be juicier.)
- Fill in the dough so that it takes up no more than half of the mold (the dough rises well).
- Bake the muffins for 30-45 minutes, sometimes looking over them (so as not to burn).
- When the muffins are baked, do not immediately remove them from the oven, they should stand there for 20-25 minutes, and if you take them out immediately, the muffins will fall.
- After following the previous steps, remove the cupcakes from the oven and let the cupcakes cool slightly.
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