A combination of chocolate and buckwheat - what could be more bizarre? But this is exactly what the chocolate-buckwheat cake is that will plunge all your household and guests into the state when you just want to enjoy the taste of an extraordinary dish.
It is necessary
- - 100 g milk chocolate;
- - 100 g of butter;
- - 100 ml of milk;
- - 2 eggs;
- - 50 g of sugar;
- - 60 g of buckwheat;
- - 70 g of wheat flour;
- - 2 teaspoons of baking powder;
- - 1 bag of vanilla sugar;
- - 50 g of shelled nuts.
Instructions
Step 1
Break the milk chocolate into small pieces and melt it in a saucepan over low heat.
Step 2
Cut the butter and add to the chocolate. When they melt a little together, pour the milk into a saucepan. Stir the mixture constantly, the chocolate and butter should completely dissolve. Keep in mind that the mixture should not boil or burn. When everything is melted, remove the saucepan from the heat and let the contents cool.
Step 3
Grind the buckwheat using a coffee grinder. Beat 2 eggs with sugar and add buckwheat to them. Mix everything. Pour in the chocolate mass and mix everything thoroughly again.
Step 4
Add baking powder, vanilla sugar, and wheat flour to the result. Beat the resulting mass until it acquires the consistency of thick sour cream.
Step 5
Divide the chocolate dough into the tins. Be aware that the dough will rise, so only fill half the container. Paper or silicone molds do not need to be oiled. Sprinkle with chopped nuts on top, place the tins on a baking sheet. The oven by this time should already be preheated to 180 degrees. The preparation time for the muffins is about 30 minutes.
Step 6
You can check the readiness of the cake with a toothpick: it will go into the finished dough very gently.
