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Ever since I received the delicious black and white chocolate coins from Green Sugar, I've been thinking about these wonderful two-tone muffins with black and white chocolate coins.
They came out very tasty and good looking in two colors!
The top is slightly damp, and in the middle we are greeted by the taste of chocolate coins, melted inside.
The white ones on top melted, but I added more with others, for the intense appearance and taste of white chocolate.
And in addition, it is a sugar-free dessert, because we used natural sweetener, based on stevia, a sweetener that is also found in chocolate coins.
- 3 eggs
- 125 g natural sweetener green sugar
- 250 g butter with 82% fat
- 200 g yogurt
- 550 g flour
- 30 g cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla essence
- a pinch of salt
- milk chocolate pennies and green sugar
- pennies of white chocolate and green sugar
- green sugar powder, for decoration
Preparation time: less than 90 minutes
RECIPE PREPARATION Bicolor dessert muffins with black and white chocolate coins:
Rub the soft butter with the sweetener and a pinch of salt, then add the eggs one at a time. Add the yogurt, then the baking soda that will fade into the acidity of the yogurt. Mix 450 g of flour with the baking powder and sift them on top of the other ingredients, mixing intensely and homogenizing the composition. Add the vanilla essence, then divide the composition into two equal parts. On one side we add the sifted cocoa, and on the other we add another 50 g of flour. We homogenize both compositions. We put a spoonful of white composition in half of the muffin tins. Add a drizzle of milk chocolate, then put a spoonful of dark composition and add a drizzle of white chocolate. In the rest of the muffin tins we put the compositions upside down, for a different look. The muffin tins should be filled about 3/4 full, no more. Place the muffin tins in a large baking tray, which we put in the preheated oven at 180 degrees. Bake the delicious ones two-tone muffins with white and black chocolate coins, for 30-35 minutes at 180 degrees. Because the white chocolate pennies on the surface of the muffins have melted, after we take the muffins out of the oven, we place another penny on top. It will stick to the muffin, softening only slightly on contact with the hot muffin. We serve the delicious ones two-tone muffins with white and black chocolate coins, powdered with green sugar powder.
Dessert two-tone muffins with black and white chocolate coins - Recipes
Today I show you a cake recipe from grandma's notebook. The ingredients are simple, but the result is majestic.
Ingredients Cake with walnuts & # 8211 flourless countertop:
For cream Cake with walnut & # 8211 flourless countertop:
100 g pennies of #Sweeteria chocolate
Because this cake was made for a special family occasion, we decorated it more festively. But you can decorate it to your heart's content.
It is an extremely simple recipe, a fine and delicate cake, the top of this cake does not contain flour or growth agents.
-The ground walnut is boiled with sweetener, milk and cocoa. The nut will absorb all the milk and when a paste is made (approximately after 5 minutes) remove from the heat and leave to cool.
-The egg whites are beaten hard with a teaspoon of salt.
-When the walnut composition is cold, add the yolks and essences and mix well, then add the beaten egg whites. Mix from top to bottom with a wooden shovel, then place in a 20 cm diameter tray lined with baking paper.
-Bake the top for about 45-50 minutes. If you are not sure that it is ready, try it with a toothpick that must come out clean. Leave to cool in the pan.
-The countertop grows nicely, but it will leave a little and will not be very high.
-This cake is not cut in half and does not syrup. The top is very creamy like a mousse with an intense chocolate taste.