Cold Chocolate Cake
Desserts from Italy
Muffin. A dough, four variants
Muffin. A dough, four variants
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
With the same dough, you can also make it with cocoa, or variegates or with hazelnut cream hearts.
preparation
step 1
Leave the butter for a few minutes outside the fridge to make it softer and easier to work.
step 2
Once softened, work with sugar for a few minutes, using electric whips, until a creamy and homogeneous mixture is obtained.
step 3
Then join the eggs (add the next egg only when the previous one is well-embedded) and, continuing to mix, add the milk.
step 4
Work the mixture with the whips until a smooth, swollen, homogeneous dough is obtained.
step 5
At this point, gradually add the sifted flour with yeast and pinch of salt and mix well the ingredients until you get a homogeneous mixture again.
step 6
At this point, incorporate the drops of chocolate and mix with a wooden spoon or spatula to distribute them homogeneously.
step 7
For cocoa muffins: once incorporated flour, yeast and pinch of salt, add two or three tablespoons of bitter cocoa powder (sifted, otherwise you risk plumage formation in the dough.
step 8
At this point you can choose whether to add dark chocolate drops or other. I, for example, chose to make some with white chocolate drops
step 9
(Incorporating a part in the dough and adding other on the surface) and other simple, no drops of chocolate, with sugars on the surface.
step 10
Bake at 180 ° for about 20-25 minutes, as always do the tasting test to make sure they are cooked.
step 11
If you are still slightly golden after finishing, leave a few more minutes in the oven to make it more colorful. Let them cool and let them win by their goodness!
step 12
For hazelnut muffins: Before making the dough of your muffins, take some puddings or a chocolates mold and pour in a teaspoon of hazelnut cream.
step 13
Place them in a freezer to solidify and, in the meantime, prepare the dough of your muffins. Fill in 2/3 of the sprouts, put a hazelnut chocolates in the center, coat it with another spoon of dough
step 14
For varied muffins: Once you have made the dough for your muffins, divide the mixture into two bowls. Add one to two tablespoons of sliced cocoa and mix well.
step 15
Pour the two dough into your twigs, alternating one spoon of white dough and one with cocoa until filling them more than half.