Old cake with a twist. Not in a form of cake, but in a form of a Cupcake.
What I've got? Some hybrid between Dickmann's, muncmallow and my original cake.
No one complained, au contraire...:)
6 egg yolks
6 tablespoons of sugar
3 tablespoons of chocolate powder
2 tablespoons of cocoa
3 teaspoons of baking powder
1 tablespoon of oil
200 ml milk
7 tablespoons of flour
400 g of sugar
2 vanilla sugar
half lemon (juice)
6 egg whites
100 g of milk chocolate
150-200 g of dark chocolate
4 ml of milk
4 tablespoons of oil
For a batter: mix with electric mixer egg yolks and sugar until smooth. Than add oil and milk. Mix. Add chocolate, cocoa, baking powder and flour. Mix well. Divide the mixture between the cake cases, filling each on about ¾ full, and bake for 15-20 min.
For meringue: Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, vanilla sugar and lemon juice in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, for about 10 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
Fill a pastry bag with the meringue and starting in the centre of cool cupcake, pipe a spiral of meringue into a 2-inch-high cone shape