Serve the chocolate cake in the cup it was baked in. The cupcake is disguised as a cup of coffee. Covered with a warm cupcake with a cap of whipped cream that melts in your mouth.
This dessert combines delicate creamy and rich chocolate flavors inside itself.
- cream 30% three hundred ml
- sugar 100 20 g
- milk chocolate 100 10 g.
- butter ninety g
- hazelnuts sixty g
- flour 40 g.
- testicles three pcs.
Melt the chocolate and butter. Beat the sugar and eggs separately. Combine the chocolate and egg mixture. Add flour, stir. Whip the cream. Fry the hazelnuts in a pan. Spread the cups with butter and sprinkle with sugar.
Pour the chocolate dough into cups, filling a little less than half. To make it more ergonomic, a piping bag can be used. Cook for about 5-10 minutes until a crust appears. Make the temperature 180-190 degrees.
The cupcakes will remain runny. Take out the muffins, put the fried, cooled hazelnuts on top. Cover the finished chocolate muffin with the whipped cream to make a cap. Sprinkle with cocoa, serve the chocolate cake with cream and hazelnuts.
Instead of hazelnuts, you can use nuts, instead of cream – vanilla ice cream. Maybe add liquor.