home
➠ desserts
➠ desserts
➠ Milk-free cocoa cupcake

Milk-free cocoa cupcake

4415

Kitchen European

Calorie content 225.3 kcal

Portions 10 port.

Cooking time 50 minutes

Proteins * 10.5 g

Fats * 6.3 gr.

Carbohydrates* 41.2 g

Content

When you want something extraordinarily delicious, try making a chocolate muffin. The dense chocolate texture of the cake is even better if, after cooling completely, you wrap the cake in plastic wrap and refrigerate overnight.

Ingredients

Egg 4 things. Butter 200 gr. Water 150 ml. Granulated sugar 240 gr. Wheat flour 370 g Baking soda (extinguished) 1 tsp Cocoa powder 75 gr. Powdered sugar optional Butter for lubrication

Cooking process

Prepare the required ingredients. Melt the butter in a water bath. Add water, cocoa and granulated sugar.

Remove from heat when granulated sugar is completely dissolved.

Cool the resulting mass and add eggs.

Mix well.

Sift flour through a sieve and mix thoroughly.

Quench the baking soda with vinegar and add to the batter you made earlier. Mix well.

Grease the prepared baking dish with a small amount of oil (if the mold is silicone, you do not need to grease it) or cover it with parchment. Lay out the dough, smooth out with a silicone spatula. Place the cake in a well-preheated oven for 50 minutes. Bake at 200 degrees. Check readiness with a wooden skewer.