Cakes "Chocolate" (mini-cakes)

Category: Easter
Kitchen: Russian
Chocolate cakes (mini-cakes)

Ingredients

Dough:
Water 100 g
Wheat flour VS 200 g
Sugar - sand 35 g
Dry yeast 1.25 tsp
Dough:
Opara All
Wheat flour VS 200 g
Milk 55 g
Chicken egg yolk 3 pcs
Sugar 70 g
Salt 0.5 tsp
Vanillin on the tip of a knife
Butter 70 g
Dry yeast 0.75 tsp
Dark chocolate 1 tile (90 g)
Orange zest 1 tbsp. l.
Drops (drops) chocoald 50 g
Glaze:
Powdered sugar 3 tbsp. l.
Cocoa powder 1 tbsp. l.
Hot milk 1 tbsp. l.
Butter 1 tbsp. l.

Cooking method

  • Chocolate cakes (mini-cakes)Mix all the ingredients for the dough in a bowl. You should get a pretty tight lump of dough.
  • Chocolate cakes (mini-cakes)Cover the dough with foil and leave in a warm place for 2 hours. I often put it in the oven with the light on.
  • Chocolate cakes (mini-cakes)While the dough is good, prepare the rest of the ingredients. Sift the flour. Separate the yolks from the whites. We don't need proteins. Heat the oil to room temperature. Measure out the rest of the bulk ingredients. Remove the zest from the orange.
  • Chocolate cakes (mini-cakes)Break the chocolate and heat in the microwave for 1 minute or in a water bath, stir.
  • Chocolate cakes (mini-cakes)The finished dough has more than doubled. Has become loose.
  • Chocolate cakes (mini-cakes)It is convenient for me to knead the dough in a bread maker. Put the dough in a bucket. Mix the yolks with milk and send to the dough. Send melted chocolate to the bucket. Add all dry ingredients except chocolate drops.
  • Chocolate cakes (mini-cakes)Knead the dough for 10 minutes. The dough may appear dry at first. But you don't need to add anything.
  • Chocolate cakes (mini-cakes)After 5 minutes of kneading, the dough already looks like this - soft, like crushed plasticine.
  • Chocolate cakes (mini-cakes)At this time, add the chocolate drops. Leave the dough to rest for 10 minutes.
  • Chocolate cakes (mini-cakes)Divide the rested dough into 12-16 pieces. Cover the dough with a towel and leave for 30 minutes.
  • Chocolate cakes (mini-cakes)I divide the dough strictly by weight, 75 grams for each mini-cake.
  • Chocolate cakes (mini-cakes)After half an hour, arrange the dough into molds. Fill forms 1/2 of the height. I have small silicone molds for cakes and puddings. You can use cupcakes. Proofing for 3.5 hours.
  • Chocolate cakes (mini-cakes)Bake mini-cakes in the oven at 180 ° C for 15-20 minutes (focus on your oven) until a dry speck. Leave to cool in the molds until warm and only then remove the molds. Cover the cooled cakes with classic or chocolate icing.
  • Dedicated to chocolate lovers with a sweet tooth!
  • Chocolate cakes (mini-cakes)
  • Chocolate cakes (mini-cakes)
  • Happy Easter!

The dish is designed for

12 mini cakes

Note

Chocolate cakes (mini-cakes)

Chocolate cakes (mini-cakes)

Myrtle
Kseniahow delicious, chocolate and beautiful here! Thanks for the recipe!
Ksyushk @ -Plushk @
Nataliathanks for the praise.
Song
Ksyusha, what babies are sleek! I love these little ones.
Ksyushk @ -Plushk @
Anya, Thank you . I myself love such a trifle. I was still at school, in the canteen there were always Easter cakes on the first Monday after Easter. They were baked right in faceted glasses. Oh, and they were delicious. So I got molds even smaller than a glass, 12 pieces of two types. One took a portion. The beauty!
Song
I also love that everyone has their own portioned cake.
Ksyushk @ -Plushk @
Anya,
Ava11
Ksyushk @ -Plushk @, Kseniawhat a lovely chocolate !!! Such pretty Easter cakes !!! Chocolate lovers are happy !!!
Ksyushk @ -Plushk @
Alla, thank you very much for the flattering words. Help yourself!

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