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When I first started my catering business I wrote all of my favorite recipes in a journal blue booklet so I would take it with me all the time. Over the years I've shared a few recipes from this journal a little, but not all. To be honest, when I started this blog (forever ago ...?) I was burning out on all the recipes that I would make hundreds of times.
Now, after a four year break from Business catering, I am ready to dive back into some of my favorite parents, because after all, they are really great recipes to entertain. Chocolate Molten Cake This recipe is one of the first and best go-to me in as a catering. I always served at dinner parties - with great success. Humble ingredients and supplies - chocolate chips and cupcake pans! They work great for parties because the dough is done first, then just before the dessert is baked and served warm.
material
- 2 tablespoons of butter, thawed
- 2 tablespoons of cocoa
- 3/4 cup of butter
- 12 ounces of chocolate chip
- 1/2 cup of cream weighing 5 eggs
- 3/4 cup of sugar
- 2/3 cup of flour
Direction
- Prepare a cupcake pan with a layer of the inside of each with melted butter by circling around. Then sprinkle the part with cocoa, the layer really.
- To make the dough, place the chocolate chip in a microwave-safe bowl, then top with butter and cream. Microwave for 30 seconds at a time, which in between, stir until smooth brown. When the chocolate has cooled a little, stir the eggs, sugar and flour. Pour into the pan prepared cupcake. Cool for 1 hour (at least) and up to several days.
- Bake at 450 degrees for 10 minutes for a regular 12 / pan size and 15-18 for a 6 jumbo size / pan, only until the outside and most of the top has been set, and the centers are still a little runny. You can insert the tip of the knife to test. You just want the center to be a thick pudding like texture. Let them cool for 5 minutes, then place the sheet pan over the muffin pan and turn them over.
source https://natashaskitchen.blogspot.com/2018/11/liquid-chocolate-cake-in-cupcake-pan.html
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