Chocolate bee muffin – a detailed recipe cooking. 
Time: 5 час. Difficulty: Easy Servings: one 0 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake:
- 110 gr. broken into pieces of semisweet chocolate
- 1 and 1/3 Art. soft, light brown sugar
- 220 gr softened butter
- 1/2 tbsp. honey
- 2 eggs
- 1.5 tbsp. premium wheat flour
- 1 tsp baking soda
- 1 tbsp. l cocoa
- 1 tbsp. boiling water
- Optional equipment: demountable form with a diameter 23 cm
Honey Glaze:
- 1/4 Art. water
- 1/2 tbsp. honey
- 170 gr finely chopped semisweet chocolate
- 1/2 tbsp. plus 2 tbsp. l powdered sugar
Bees:
- 30 gr yellow marzipan (almond frosting)
- 12 almond records
Recipes with similar ingredients: semi-sweet chocolate, dough biscuit, premium flour, cake, icing sugar, sugar brown, eggs, cocoa, honey, almonds
Recipe preparation:
- Remove all ingredients from the refrigerator to warm them. to room temperature. While this is happening, melt the chocolate, which is indicated in the cupcake ingredients, in a large bowl in microwave or in a water bath. Allow to cool slightly. oven to 180 ° C, grease with butter and cover with parchment detachable form with a diameter of 23 cm.
- Beat sugar and softened butter until airy creamy mass, then add honey. Add 1 egg, whipping it with a tablespoon of l. flour, then another egg with another one tablespoon of flour. Add melted chocolate, then the rest of the flour and soda. Pour cocoa sifted through a teahouse strainer so that no lumps form, and at the end mix with boiling water. Mix well until a smooth dough is obtained and pour into the prepared form.
- Bake for up to 1.5 hours, checking readiness after 45 minutes. If a the cupcake will start to burn, cover it on top with aluminum foil and keep checking every 15 minutes. Cool the cupcake completely. on the wire rack. Boil the icing in the pan. water and honey, then turn off the heat and add finely chopped chocolate, stirring in a circular motion so that it melts into hot liquids. Leave the mixture for a few minutes, then mix with a whisk. Add the sifted sugar through a strainer powder and mix again until smooth.
- Select a plate or stand, cut 4 strips of paper for baking and lay them on a square plate. This is necessary in order so that when you put the cupcake and begin to glaze it, it didn’t spread all over the plate. Open the form and put fully cooled cupcake on a prepared plate. Pour the cupcake with icing that will drip along the edges, but don’t think about it. Glaze will remain sticky (this is what gives the cake such pleasant ductility), so cover her cupcake on time so that she hardened a little, say, at least an hour before filing. Leave pan from under the glaze (do not wash it), as you will need it to make the bees stripes.
- Divide marzipan into 6 equal pieces and form from them thick sausages, slightly pointed at the ends, for the calf bees. With a wooden skewer, draw strips of honey glaze, leftover grease cake. About 3 look best strips. Then carefully attach the wings to the bees by inserting them under almond plate angle, 2 each. Records can break when you insert them into marzipan bodies, so cook them with a margin. I’m afraid to confess, but I also I like to make them eyes by dipping the tip of the skewer into the icing and dripping on the bees. Thanks to the eyes, they look prettier, but this a kind of Disney effect. If you need something more rigorous and noble, don’t make bead eyes, but imagine your dessert like a Napoleonic chocolate muffin.
