To prepare chocolate muffins with cherries, we need to grate or finely chop 100 g of dark chocolate 75-80% (this is about one tile).
Remove 250 g of butter from the refrigerator and leave it to “melt” slightly for two hours at room temperature. After that, start whipping it with a mixer at high speed, gradually adding 130 g of sugar and a little salt to it. Beat until butter is lighter and lighter. Then pour in the grated chocolate and mix well.
Add 4 yolks to the oil, which we introduce one after another. The oily mass should now turn pale yellow. Sift 260 g of flour into a separate plate to break the lumps, and it became airy. Gradually add it to the oil, carefully mixing the mixture so that there are no lumps. But do not overdo it - if you beat for a long time, the dough will be dense and stiff. Cut the seeds of the cherry, sprinkle with starch so that it does not secrete juice, and send to the dough.
4 proteins that need to be pre-cooled, beat with 50 g of sugar. Stir them into the dough, gently mixing from the bottom up. Fill the oiled tins with the dough and put them in the oven for half an hour at 180 degrees. Serve the muffins chilled (so the taste of chocolate will be felt more strongly). Bon Appetit!
Remove 250 g of butter from the refrigerator and leave it to “melt” slightly for two hours at room temperature. After that, start whipping it with a mixer at high speed, gradually adding 130 g of sugar and a little salt to it. Beat until butter is lighter and lighter. Then pour in the grated chocolate and mix well.
Add 4 yolks to the oil, which we introduce one after another. The oily mass should now turn pale yellow. Sift 260 g of flour into a separate plate to break the lumps, and it became airy. Gradually add it to the oil, carefully mixing the mixture so that there are no lumps. But do not overdo it - if you beat for a long time, the dough will be dense and stiff. Cut the seeds of the cherry, sprinkle with starch so that it does not secrete juice, and send to the dough.
4 proteins that need to be pre-cooled, beat with 50 g of sugar. Stir them into the dough, gently mixing from the bottom up. Fill the oiled tins with the dough and put them in the oven for half an hour at 180 degrees. Serve the muffins chilled (so the taste of chocolate will be felt more strongly). Bon Appetit!
