Probably, every person has recipes from which absolutely everyone comes to delight.
They are prepared, as a rule, simply, but something extraordinary turns out. So, one of my signature recipes — chocolate cake.
Every time I go to visit, my choice is on it.
Before you start collecting, I knead the dough, put it in the oven, and in the meantime I go to the shower.
Cake 50-60 minutes baked, depending on the form, so there is enough time for gathering.
My friends are delighted with this cupcake — especially, of course, chocolate lovers, because it turns out, really, well, very chocolate!
What you need:
- 300 g dark chocolate
- 150 g milk chocolate
- 200 g butter
- 130 g sugar
- 4 eggs
- 190 g flour
- 25 g cocoa
- 1 tsp baking powder
- 150 ml cream with 33% fat
- a pinch of salt
What to do:
Melt in a water bath bitter chocolate. To do this, put on the fire a small pot of water, bring the water to a boil, reduce heat.
In a small bowl, place 300 g of the chocolate, broken into small pieces, and place the bowl on the pan.
Once the chocolate has melted, remove the bowl from the pan.
Lactic chocolate grind to a large crumb.
In a deep bowl, whisk the butter in a fluffy mass with a mixer, add sugar and salt, mix again. Add eggs one by one, without stopping to beat with a mixer.
You should have a liquid mass.
Add melted bitter chocolate, whisk until smooth. Pour flour, cocoa, baking powder and beat well again.
Now you should have a very thick dough.
Add milk chocolate and mix well with a spoon.
At the end, add cream to the dough and beat with a mixer until smooth.
The consistency of the dough should resemble ready chilled chocolate mousse.
Heat oven to 165 degrees.
Baking mold cupcake grease with butter. I use a deep round shape, but you can bake in a rectangular shape (diameter 30 cm).
Put the dough in the form and bake in the oven for about an hour.
10 minutes before being ready, pin a cupcake with a fork or toothpick — it should remain moist inside.
Then it will be even tastier!
When the cupcake cools down, I put it in the box and tie it with a ribbon.
On the way to visit I buy vanilla ice cream — the perfect accompaniment to my chocolate cake.
S. If I’m not in a hurry and cook cake in advance, then I cover it with chocolate icing. To do this, in a small bowl, melt 60 g of butter and 120 g of bitter chocolate in a water bath.
It should make a uniform shiny glaze.
Cover it with cooled cupcake and refrigerate.
“As far as I can remember, they always cooked perfectly at home. Mom devoted most of her time to food: she taught cooking classes, wrote articles, books — so my love for cooking was laid by genes. Accordingly, I started cooking early.
At the age of 14 I went to study in Germany, came to Moscow every 2 months for a small vacation.
Since my friends were studying or working in the morning, I needed to find something to do.
It did not take long to search.
I was invisible thread in the kitchen.
I cooked dinners for the whole family, thought up recipes for some incredible cakes, thought about what I could cook for my younger sisters and brother. In a sense, I found myself enjoying incredible pleasure from the process of cooking and delight of family and friends, caused by my, so to speak, hobby. ”
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Our new author, Maria Galchenko See below.