Chocolate muffins with mokka sauce and raspberries

Ingredients for Chocolate muffins with mokka sauce and raspberries

Instructions for Chocolate muffins with mokka sauce and raspberries

To prepare the Chocolate muffins with mokka sauce and raspberries recipe, please follow these instructions:

The chocolate and butter melt slowly over the water bath. Eggs and sugar are whipped thoroughly to light and airy. The melted chocolate / butter, nuts, flour and marrow of the vanilla are turned into the eggs. Whites are whipped stiff and turned in. This dough is spread into 4 well-baked portion sizes approx. 1½ dl. Bake at 160 degrees for approx. 30 minutes. The cakes are cooled a little and carefully gently cut out of the molds. A little sugar can be sifted over the top.

Mousse sauce: The ingredients of the sauce are stirred together and heated with stirring until it starts to smoothly light approx. 60 degrees. Set to cool.

Raspberries: Water and sugar are cooked to make. This is purified in blends with the supports. It is said to be frozen to the sorbet in a sorbetiere.

tips:
The recipe for chocolate muffins can be doubled, so that the amount is suitable for baking in a spring form (the oven time must be extended by about 10 minutes). Possibly, this cake can be coated with chocolate. A sorbetiere (also called ice machine) must be used for air in the sorbet during freezing. As far as possible, it is recommended that one or two pinch egg whites should be placed in the mixture before being placed in the freezer.