- bitter chocolate - 120 grams
- sticks of softened butter - 2 Pieces
- sugar - 2 cups
- eggs - 4 pieces
- vanilla extract - 3 teaspoons
- flour - 1 glass
- Chocolate chips - 1 Glass
- sweet chocolate - 1 glass
- For glaze: semisweet chocolate - 240 Grams
- warm cream - 1 glass
- corn syrup - 2 items. spoons
- vanilla extract - 2 teaspoons
1. Preheat the oven to 175 degrees. Melt the bitter chocolate and leave for 15-30 minutes to cool it. Chocolate should not be warm! Mix the butter and sugar with a mixer. Add 2 eggs and whip. 2. Add chilled chocolate and beat at low speed. Add the flour and mix. 3. Add chocolate chips and pieces of chocolate, whisking at low speed. 4. Lubricate the oil for muffins. Put the cooked chocolate mass in each compartment of the mold. 5. Bake for 14 minutes. Remove from the mold and allow to cool completely on the counter. 6. To make the glaze, mix the cream with corn syrup and heat in the microwave. Chop the chocolate into slices. Add the pieces of chocolate to a separate bowl. Add vanilla to a warm mixture of cream and syrup, then add chocolate pieces. Stir until the chocolate has completely melted and the mixture becomes homogeneous 7. Dip the cooled cakes into the cooked glaze. Wipe off the excess. Put the cakes on waxed paper. 8. Decorate cakes at will - with nuts, sweets, confectionery powder, etc.
Servings: 24