NeriZs. Mini Chocolate Cakes

Ingredients for 18 servings:

• 60 g butter
• 50 g glucose
• 1 m.-sized egg(s)
• 35 g chocolate, chili (min. 60% cocoa)
• 50 ml brandy
• 75 g flour, type 405
• 10 g cocoa powder, slightly defatted
• some butter, liquid
• some flour

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

German cuisine reinterpreted – Dessert component 3

Preheat the oven to 210 degrees Celsius (top/bottom heat). Melt the chocolate in a double boiler. Warm the brandy slightly in the same boiler. Combine the flour and cocoa powder. Melt the butter and mix with the glucose. Stir in the chocolate, then add the brandy. Finally, sift the flour and cocoa powder over the mixture and stir in. Butter and flour the mini baking pans. Divide the batter between the mini baking pans and bake in the lower third of the oven for about 10 minutes. Remove from the oven, let cool slightly, and then remove from the baking pans. This recipe is optimized for mini gugelhupf pans.