Chocolate kitchen

Name: Chocolate kitchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 Eggs (size M); 125 g Sugar; 1 pinch Salt; 200 ml Milk; 90 ml Oil; 350 g Flour; 2 TEASPOONS Baking Powder; 3 TSP Cocoa powder; 100 g Dark chocolate; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 Eggs (size M)
125 g Sugar
1 pinch Salt
200 ml Milk
90 ml Oil
350 g Flour
2 TEASPOONS Baking Powder
3 TSP Cocoa powder
100 g Dark chocolate
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Beat the egg yolks, sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in milk and oil. Mix flour, baking powder and cocoa and sieve into a bowl. Beat the egg white until stiff and alternately stir into the egg cream with the flour mixture. Coarsely chop 70 g chocolate and fold into the dough.
2
Grease the mini cake tin (6 bowls of 250 ml content each) and sprinkle with flour. Spread the dough evenly into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Turn out the cakes from the tins and let them cool on a cake rack. In the meantime, scrape the remaining chocolate with a peeler. Dust the cakes with icing sugar and decorate with chocolate rolls
3
For 12 people: