Through cleaning, in addition to the cheese, there were also three homemade black cream chocolate balls and a small bowl of sweet cream that had been served to guests. These things had been hanging out for a long time! I decided to make another snack while the furnace temperature was still hot after baking the cake. Although these leftovers are left there and no one cares about them, there are many people who can eat when they are cooked, hehe!
Since you have chocolate, make a dark chocolate muffin cake and use all the remaining cream.
Cream dark chocolate whole wheat muffin
Recipe Recommendations
- whole wheat flour 80 grams
- cocoa powder 20 grams
- baking powder 3 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cream dark chocolate whole wheat muffin
1
Remove the hot water and melt the chocolate balls.
2
Mix the whole wheat flour, cocoa powder, and baking powder well and sieve well.
3
Mix the melted black cream chocolate balls.
4
Pour into a sweet cream bowl.
5
Use a rubber spatula to stir the sweet cream and chocolate paste well until smooth.
6
Pour in the sifted flour.
7
Stir the sponge cake paste until it is free of particles.
8
Place flower paper cups in the baking sheet.
9
Spoon the stirred sponge cake paste into a pouring paper cup with a small spoon, and dip your fingers in water to smooth the paste.
10
Then place the baking sheet into the middle rack of the oven.
11
Use upper and lower heat to 160 degrees, bake for 25 minutes, take out, insert a long toothpick into the middle of the sponge cake, pull it out and check. There is no wet batter on the toothpick, and it is relatively dry and ready to bake.
12
Remove and cool before serving.