- unsalted butter - 1 cup (plus form oil)
- cocoa powder - 1/3 cup
- salt - 1 teaspoon
- water - 1 cup
- flour - 2 cups (plus flour for the form)
- sugar - 1 3/4 Cups
- soda - 1 1/2 teaspoons
- large eggs - 2 pieces
- sour cream - 1/2 cup
- extract of vanilla - 1 teaspoon
- bitter chocolate - 120 grams (glaze)
- Agave nectar (or corn syrup) - 1 1/2 Art. spoons (glaze)
- fat cream - 1/2 cup (glaze)
- sugar - 1 1/2 Art. spoons (glaze)
1. Preheat the oven to 175 degrees with a stand in the center. Lubricate with oil and sprinkle with flour a cake pan. In a small saucepan, mix the butter, cocoa powder, salt, water and put on medium heat. Cook, stirring, until the oil melts. Remove from heat and set aside. 2. Add the flour, sugar, soda into a large bowl, mix. Add half of the oil mixture and whip. The mixture will be very thick. Add the remaining oil mixture and beat again. 3. Add eggs one by one, whisking after each addition. Beat with sour cream and vanilla extract until smooth. 4. Pour the mixture into the prepared form. 5. Bake until the toothpick inserted in the center, will not go out clean, from 40 to 45 minutes. Cool the cupcake in the form for 15 minutes, then extract to a dish. Allow to cool before applying glaze. 6. To make the icing, place chopped chocolate and agave nectar in a bowl. Mix the cream and sugar in a small saucepan, put on medium heat. Cook, stirring constantly, until the sugar completely dissolves. Pour hot cream over chocolate and whisk until the chocolate melts. 7. If the icing is too liquid, let it stand for a minute before thickening. 8. Pour over the frosting cake. Cut into pieces and serve.
Servings: 10