- flour - 1 cup
- cocoa - 3/4 Cups
- soda - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- softened butter - 1/2 cup
- sugar - 1/2 cup
- eggs - 2 pieces
- Vanilla - 1/2 Teaspoon
- sour cream - 2/3 Cups
- sheets of crackers - 9 pieces (crust)
- sugar - 2 items. spoons (crust)
- melted butter - 1/4 Cups (crust)
- egg whites, room temperature - 3 pieces (glaze)
- sugar - 1/2 Cups (glaze)
- Tartar - 1/8 Teaspoons (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
- milk chocolate - 120 grams (cream)
- fat cream - 1/2 cup (cream)
1. Preheat the oven to 160 degrees. Sprinkle the shape with oil. Grind crackers in a food processor. Add sugar and mix. Add the butter and mix thoroughly until the mixture looks like wet sand. Put the mixture in the mold compartment and press it against the surface to make the cups. Bake until golden brown, 10 to 12 minutes. Allow to cool completely. 2. In a medium bowl, mix the flour, cocoa, soda, baking powder and salt. Whisk butter and sugar in a large bowl. Add the eggs, one at a time, and whip. Stir with vanilla. Add 1/3 of the flour mixture to the bowl and mix. Add half the sour cream and mix. Repeat, alternating flour in 2 sets and the remaining sour cream. Put 2 tablespoons of dough into each cup. 3. Bake for 15-18 minutes. Allow to cool completely. 4. Mix sugar, egg whites, cream and tartar in a bowl, set over a pot of boiling water. Beat the mixture to prevent egg whites from hardening until the mixture reaches 70 degrees. Remove the bowl from the heat and beat until thick, then add the vanilla extract. 5. Place chopped chocolate in a bowl. In a small saucepan over medium heat, bring the cream to a boil. Remove from heat and pour on chocolate. Allow to stand for 10 minutes, then whisk until smooth. Allow to cool completely. Decorate the capkake with icing and lightly bake in the oven until the glaze is dark. 6. Pour chocolate cream and decorate with mini-marshmallow at will.
Servings: 4-6