Lean Chocolate Cupcake

Preparing a liquid mixture for the dough. Pour warm water in the specified amount into a bowl, odorless vegetable oil, lemon juice. Pour in granulated sugar and mix everything well until the sugar crystals dissolve.

Separately, we make a dry mixture of ingredients. In another bowl, combine the sifted flour, cocoa powder, salt and baking powder.

Pour the dry mixture into a liquid mixture, mix well with a whisk until a homogeneous dough of a rather thick consistency is obtained.

Rub the bitter chocolate on a coarse grater. Pour the resulting chocolate chips into the kneaded dough and mix.

Defrost pitted frozen cherries. We drain the juice that will stand out during thawing and do not use it further. Sprinkle the berries with one tablespoon of granulated sugar, pour in brandy, mix and leave for an hour. After the specified time, drain the resulting liquid, and roll the cherries in flour and pour into the chocolate dough, mix gently.

Preheat the oven to a temperature of 180 degrees. Lubricate the cake pan with a thin layer of vegetable oil using a silicone brush. We spread the chocolate dough into the prepared form. We put in the oven on a medium level and bake for thirty-five to forty minutes. The finished cake will rise and a characteristic crack will appear on the surface. To make sure that the dough is baked, pierce the cake with a wooden splinter. If it comes out dry, then the cake is ready. We take the product out of the oven, let it cool slightly and then remove it from the mold. Cool completely on a wire rack to avoid condensation under the crust.

To prepare decorative fondant, pour water into a saucepan, add granulated sugar. Stir until the sugar grains are completely dissolved. We put the saucepan on the stove and cook the syrup until a drop of it starts to hold its shape when placed in cold water.It will be possible to roll a soft ball from the cooled drop - this will mean that the syrup is ready. At the end of cooking, pour in lemon juice and stir. Next, the resulting syrup must be quickly cooled. To do this, we place the saucepan with syrup in ice water and keep it there, stirring occasionally, so that it cools down to a temperature of forty degrees. After that, we begin to beat the syrup with a mixer at high speed. When the mass begins to thicken and turn white, the fudge is ready. Cover the surface of the cake with the prepared fondant. We do not delay with this process, as it hardens very quickly. We serve decorated muffins on the table - it is better to cut them just before use.