Four loaf shaped chocolate muffin

Four loaf shaped chocolate muffin – a detailed recipe cooking. Time: 1 hour. 20 min Difficulty: easy Portions: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cake:

• 1 and 2/3 Art. premium wheat flour
• 1/2 tsp baking soda
• 1/2 tbsp. cocoa
• 1 and 1/3 Art. Sahara
• 165 gr. softened butter
• 2 eggs
• 1 tbsp. l vanilla extract
• 1/3 Art. sour cream
• 1/2 tbsp. boiling water
• 1 tbsp. semisweet chocolate chips or slices

Syrup:

• 1 tsp cocoa
• 1/2 tbsp. water
• 1/2 tbsp. Sahara
• 30 gr dark chocolate chips of various thicknesses (from thick tiles, if possible) for decoration
• Additional equipment: bread pan 900 g. (approximately 25x12x8 cm.), covered with a greased foil so so that it is pressed to the corners, and the ends hang from the mold. Can replace with a silicone mold for bread (then it will not be required cover up).

Recipes with similar ingredients: cupcake, biscuit dough, flour premium, vanilla extract, dark chocolate, chocolate chips (granules), eggs, sour cream, cocoa

Recipe preparation:

1. Remove all the necessary ingredients from the refrigerator to they warmed to room temperature. Preheat the oven to 160 ° C, putting a baking sheet in it. Put the flour, soda, in the food processor, cocoa, sugar, butter, eggs, vanilla, sour cream and beat until obtaining a uniform, silky brown dough. Collect it from the edges of the bowl with a silicone spatula and beat again, pouring through a hole in the lid of boiling water. Turn off the combine, remove the cover and knife, removing the dough from it. Stir in chocolate with a silicone spatula chips or slices. Collect the dough from the walls and pour into prepared forms. Put the molds in the oven and bake about an hour. When the cupcakes are ready, they will rise, in the middle a crack will go and the tester will come out clean.
2. Shortly before the end of baking (when about 45-50 min.), in a small pan put the ingredients for the syrup: cocoa, water and sugar. Cook for about 5 minutes to make a thick syrup. Remove the cupcake from the oven and place it on the wire rack in the mold. Stab its in several places a cupcake tester. Pour the cupcake syrup. Let the cake cool completely and remove it from the mold by removing foil. Place on an oval or any other plate. Sticky sprinkle the surface of the cake with chocolate chips.