ENGLISH CHOCOLATE MUFFIN

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This recipe is a step-by-step description of a very simple and very inexpensive pie. And although the cake is primarily chocolate, with each new preparation, you can make it unique by adding candied fruits and nuts, raisins and dried apricots, various chocolates with any filling.
In order to make an English chocolate cake, you will need the following ingredients. First of all, check for the presence of a home dough base - wheat flour. For a pie, it is necessary that it be no less than two glasses, and this is about 320 grams. In addition, two eggs and 250 grams of sugar are used in the recipe. A package of butter or margarine for baking will also be used - a solid 200 grams. As an additive to the test will be used: cocoa - a quarter cup, that is, about 50 grams, 2 teaspoons of baking powder and vanillin - if desired, I took three small packs. In unlimited quantities, you can add fillers - nuts (preferably almonds or hazelnuts, pre-grind), raisins and other similar additives. And finally, the main feature of the recipe is chocolate (150 grams) and milk - 150 milliliters. You can take any chocolate (as you can see from the photo, air was used), but, I will tell you a secret, the most suitable chocolate for this cake is with mint crunchy caramel flakes. If there is one in your bins, no doubt use it.

Of the cooking appliances you will need: a frying pan (melt the butter), a sieve (sift the flour), a bowl (mix the dough), a spoon (at all points), a mold (for baking), a brush (spread the butter), a cup (pour raisins), teapot (heat water in order to pour raisins), Turk (melt chocolate).
So, is everything available? So you can start! First of all, you need to put margarine / butter in a pan and put on a minimum fire - to melt. We put a kettle on the next burner, wait for it to boil. As soon as the kettle boils, pour the raisins into a cup, fill it with water, put it where no one brushes it off.

Pour sand into a bowl for the dough, break the eggs, mix.

All this time, the oil slowly melts slowly over a fire. In the meantime, we sift the flour, then pour the baking powder and vanillin into it, mix.

Pour cocoa and mix very carefully.

If the butter still has not melted - we take a minute to light the oven - we will need it heated to a temperature of 175 degrees. We pour milk into the Turk, finely break the chocolate and pour it there.

Checking the oil. If it has melted, pour the oil into a mixture of sand and eggs, collect the remainder with a brush and pour into the baking dish, with the same brush, spread the oil on the walls of the mold.

On a freed burner we put a Turk with chocolate and begin to thoroughly mix the mixture of eggs, sugar and margarine.

It is necessary to stir until the color becomes uniform and the sugar stops crunching.

Then pour the raisins and dry mix prepared a little earlier here.

Mix very carefully, especially at the edges of the bottom of the bowl. By the time the whole mixture is ready for further preparation, the chocolate in the Turk should already have melted.

Mix it, check for pieces. If not, feel free to pour the liquid into the dough and again very carefully mix until the mass is homogeneous.

As soon as the uniformity of the whole dough is achieved, pour it into the mold and check the temperature of the oven.

If it’s already 175 degrees, we put the mold with the future pie inside and note the hour, making sure that the oven does not overheat. If desired, you can cook any icing and decorate her finished dish.
And finally, the pie is ready! Bon Appetit!

By the way, such a cake in Finland is prepared for Christmas, and it is considered a traditional recipe. Nevertheless, the Finns themselves, oddly enough, call it the "English Cupcake". Such a cake is prepared in a special form with a hole in the center, so the finished product is obtained in a very beautiful shape, and besides it is better baked, which is especially important for batter. By the way, the quality of the pie depends not only on how good the products were used, but also directly depends on the quality of the mold. It is important to choose a form with a non-stick coating, otherwise it will be very problematic to take out the finished cake, it can lose all its aesthetics, breaking into pieces.

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